Peperonata Sauce

Tip: Read directions completely before preparing.

Ingredients:
1/2 cup butter

1 large yellow onion, chopped

1 large red bell pepper, chopped

1 large orange bell pepper, chopped

1 large yellow bell pepper, chopped

1 large plum tomato, chopped

2 cups chicken broth

1/2 teaspoon salt

1 teaspoon sugar

Directions:

Heat butter in a large heavy bottomed skillet over low heat, melt the butter. 

Add the chopped, onions, bell peppers, and tomatoes and stir for a couple of minutes. Add the salt, sugar and broth and bring to a boil then lower heat to medium low and simmer for 25 minutes.

Liquid should reduce to about a little less than half of original amount. Remove from heat and pour into blender and puree. Enjoy!

 Tip: You can serve hot, warm or at room temperature. You can use as a sauce for steaks or chicken. You can use it as a pasta sauce and add parmesan cheese!