1/2 cup olive oil
1/2 onion, quartered
1 teaspoon garlic powder
1 teaspoon salt
1/3 cup extra virgin olive oil
1 large red bell pepper, quartered
1 teaspoon dried sage
1 cup chopped tomatoes
1/2 cup chopped green bell pepper
1 tablespoon chopped green onions
1 tablespoon chopped fresh parsley
Heat olive oil in a large skillet over medium heat. Saute onion, garlic powder, salt, oil in pan until lightly browned. Stir in bell pepper and sage; cook, stirring occasionally, for about 5 minutes. Stir in tomatoes, bell pepper, green bell pepper and green onions. Bring to a slow-cooker heat, and cook, stirring occasionally, for about 20 minutes.
Remove peppers from pan and spoon sauce into a large plastic bag. Place peppers in bag with the olive oil. Cover; seal. Refrigerate until serving.