Tomato, Onion, & Pepper Stew
2 onions, thinly sliced
1/3 cup olive oil
2 bell peppers
8 large tomatoes
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
2 tablespoons oregano, minced
3 tablespoons red wine vinegar
Slowly sauté onions in oil until golden. Seed and slice peppers, peel and shop tomatoes; partially cover and simmer 30 minutes. Stir in herbs and cook covered for 10 minutes. Remove top, turn up heat, add vinegar and cook 2 minutes.
Serve over baked potato. This stew is good served with fish, eggs, pork roast, and vegetables; make a lot and keep it on hand.