- 1/2 cup extra-virgin olive oil
- 7 green peppers, halved, seeded, and cut into 1-inch square pieces
- 1 pound jalapenos, sliced 1/8-inch-thick
- Gray salt
- 3 1/2 pounds (56 ounces) crushed tomatoes or 7 cups fresh tomato concasse (peeled, seeded and diced tomatoes)
- Small bunch basil leaves
- 1/4 cup red wine vinegar
