Heat the oil in a 16-quart pot over medium-high heat. Add the onions and garlic and cook for 2 minutes. Add the wine and simmer for 2 minutes, and then stir in the red peppers, salt and black pepper, cumin, oregano, bay leaves, green peppers and diced tomatoes. Simmer for 5 minutes. Add the tomato sauce and bring to a boil over medium-high heat. Simmer for 20 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Gloria Estefan, Bongos Cuban Cafe