4 large (or 6 medium) roasted and peeled red bell peppers
2 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled and finely chopped
3 fresh garlic cloves, peeled and finely chopped
1/3 cup coarsely chopped black olives
1 tablespoon chopped fresh basil (or a dollop of pesto)
1/4 teaspoon salt
1/4 teaspoon red-pepper flakes

Dice the red peppers, reserving any juice that accumulates.

Heat the oil over medium heat in a medium-large skillet. Add the onion and garlic and saute, stirring often, until onion is tender and translucent, about 8 minutes. Add peppers, the olives, basil, salt, and pepper flakes, along with any reserved juice (if there is no pepper juice, add about 3 tablespoons dry, white wine or chicken broth. Cover and simmer mixture over medium-low heat for about 10 minutes, just so flavors marry and peppers are very tender.

Sauce may be used immediately or refrigerated for about a week (or frozen for several months). Delicious spread on toasted rounds of crusty baguette.

Makes about 2 cups.