Remove the stem and seeds from the bell peppers. Cut them into ½ inch thick strips. Cut the strips into ½ inch long pieces. Larger pieces will not make a smooth sauce.
Put the peppers, oil, basil, Italian seasoning, and salt in a medium pot. Heat on medium low with the lid just slightly off to let some steam escape.
Cook for 45 minutes, stirring every 10 minutes.
When the peppers are soft and the smell of sweet peppers fills your kitchen, remove from heat. Let the peppers cool slightly.
Transfer the peppers to a blender.
Blend until smooth.
Recipe Notes
Notes:
Any combination of red, orange, and yellow bell peppers can be used. This sauce freezes will in plastic containers.
Serving Suggestions:
Use as a pasta sauce.
Spread on top of a fried egg.
Use as a dipping sauce for roasted chicken or turkey.