• Preheat grill or broiler; char peppers, turning occasionally, until skin is blackened on all sides. Transfer peppers to paper bag to cool. When cool enough to handle, remove charred skins and cores and scoop out seeds. Slice peppers into 1/2-inch-wide strips; set aside.
• Place onions in small saucepan; pour in enough water to cover. Bring to boil over high heat; cover and cook for 5 minutes. Drain onions; remove papery skins and set aside.
• Heat olive oil in sauté pan set over medium heat; sauté pepper strips for 3 minutes. Stir in onions and tomatoes; simmer for 5 to 10 minutes or until mixture begins to thicken. Season with salt to taste.

Recipe provided by Chef Mary Ann Esposito