10 lg. sweet red peppers, cut lengthwise in 1/4 inch wide strips
3 tbsp. corn oil
3 medium firm, ripe tomatoes, seeded, cored, and coarsely chopped
2 medium cloves garlic, crushed
3 tbsp. ketchup
1/2 tsp. pepper
2 tbsp. chopped parsley

Saute red pepper in oil in large, heavy skillet over moderate heat for 6-8 minutes. Meanwhile, place tomatoes, garlic, ketchup, and black pepper in large heat-proof container or bowl. As soon as peppers are cooked, add to bowl and toss with tomato mixture. Let stand 30 minutes. Garnish with parsley. Profits from overnight stay in refrigerator.