Submitted by NancyCarol
1 clove garlic, minced
3 red peppers, seeded and cut into strips
1 teaspoon crushed basil
1 (14-1/2 ounce) can whole peeled tomatoes, drained
1/4 cup red wine vinegar
1/2 teaspoon sugar
3 tablespoons vegetable oil
Saute onion and garlic in 2 tablespoons of oil until soft. Add red peppers and basil; cook 3 minutes. Cut tomatoes in half; add to peppers; heat through. Remove to serving bowl. Toss with vinegar, remaining 1 tablespoon oil and sugar. Cover and refrigerate until ready to use. Serve on a bed of lettuce. Can be made several days ahead.