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
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
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