3 T  Vegetable oil [used FF

           Broth]
      2    Medium-size onions, cut in

           Half and thinly sliced
      1    Scant t sweet Hungarian

           Paprika
      6 lg Red peppers, cored, seeded,

           And cut into medium-thick
           Strips
      3    Canned Italian plum

           Tomatoes, drained and finely
           Chopped
      2 t  Tomato paste

    1/3 c  Chicken broth, or more if

           Needed [used FF chicken
           Broth]
        x  Salt and freshly ground
           Black pepper, to taste
  1 1/2 T  Red wine vinegar

    1/8 t  Sugar, or more to taste

  1) Heat the oil in a large skillet over medium heat. Add the onions and

  saute' until softened but not colored, 5 to 7 minutes. Stir in the paprika
  and toss with the onions until they are deeply colored.
  2) Add the peppers and continue to saute', stirring occasionally, for

  another 10 minutes. Do not allow the vegetables to brown.
  3) Stir in the tomatoes, tomato paste, broth, and salt and pepper. Allow

  the mixture to boil, reduce the heat, cover, and simmer the peppers until
  very tender, about 30 to 35 minutes, adding more liquid, a little at a
  time, if it evaporates.
  4) Off the heat, stir in the vinegar and sugar and allow the mixture to

  cool.
  5) This can be served warm, at room temperature, or cold.

  Serves 4 [as a side dish]
  [Variation: Use roasted red peppers instead of fresh. You'll probably find
  this requires less cooking time, and requires more sugar to take the edge
  off the roasted red peppers and prevent them from dominating the dish. -
  Curtis]
  [From _Please_To_The_Table_-_The_Russian_Cookbook_ by Anya von Bremzen and
  John Welchman]
  From: Curtis Jacksoncjackson@mv.us.adobe.com (preferred)ordod721@aol.com
  rfvc Digest V94 Issue #175 Aug. 18, 1994. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV.