1/2 c. olive oil
6 sweet red peppers, cored, seeded, and cut into 1/2 inch dice
12 lg. cloves garlic, cut lengthwise in half
2 tbsp. balsamic vinegar
1 tbsp. sugar
Pinch (or to taste) red pepper flakes
Salt and freshly ground black pepper to taste
3 tbsp. finely chopped sun-dried tomatoes, packed in oil
16 whole basil leaves

Heat oil in large skillet over medium heat. Add the red peppers and garlic; saute for 15 minutes. Stir in vinegar and sugar. Add the red pepper flakes, salt, and pepper. Cook, uncovered, stirring occasionally, over medium heat for 15 minutes more. Stir in tomatoes and basil. Simmer 10 minutes. Serve hot. Makes 2 cups.