-Chop 1 yellow onion into half moon shaped pieces.

-De-seed 4 sweet peppers or 1 pound Jimmy Nardello peppers and chop into 1 inch long pieces.

-Cut 4 cloves of garlic into thin slices.

-Cut 2 large or half a pint of roma tomatoes into small chunks.

-Heat 1/4 cup extra virgin olive oil in a large sauté pan on medium high heat.

-When the oil is almost smoking, add the onions.

-Sprinkle with a little sea salt and sauté for 2-3 minutes, until the onions just begin to color.

-Add the peppers and stir well to combine with the onions.

-Sauté for 4-5 minutes, stirring often.

-The peppers should be al dente, cooked, but with a little crunch left in them.

-Add the garlic, and sauté another 1-2 minutes.

-Sprinkle a little more sea salt over everything and add 1 TBS dried oregano.

-Cook 1 minute, then add the diced tomatoes, and cook just one minute more.

-Turn off the heat and mix in the torn basil or parsley if you have it.

-Grind some black pepper over everything.

-Right before serving squeeze a little lemon juice over the dish.