This dish is a classic -- the sweet and sour tones from sweet peppers, onion and tomatoes as well as the vinegar, the great mouth feel from the olive oil. It's great with grilled meat or fish; it works as part of a cold buffet; it can be eaten with pasta or as a crostini topping. And when there are no good fresh tomatoes (way too many months of the year), good canned tomatoes work perfectly. When there are fresh tomatoes, I recommend peeling and seeding them.