In a large skillet, heat 2 tablespoons of high-quality olive oil over medium heat. Allow the oil to shimmer slightly.

Add 3 cloves of chopped garlic and 1 diced onion to the sizzling oil. Sauté for about 3–5 minutes until the onions are translucent.

Next, add 2 chopped red and 2 chopped yellow bell peppers to the pan. Stir the vegetables well, coating them in the olive oil.

Stir in 2 tablespoons of tomato paste and 1 cup of passata, along with 1 tablespoon of balsamic vinegar. Mix everything together thoroughly for about 2 minutes.

Add salt and pepper to taste, then reduce the heat to medium-low. Allow the Peperonata to simmer for 10 minutes.

Finally, sprinkle in 1 teaspoon of dried oregano and 2 tablespoons of fresh chopped basil, stirring gently to combine.

Remove from heat and serve with rustic bread, pasta, or grains.