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  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 red onion, sliced
  • 2 garlic cloves, halved
  • 1/4 cup black olives
  • 6 large ripe tomatoes, quartered
  • 1 tsp brown sugar
  • 3 tbsp amontillado sherry
  • 3 sprigs rosemary
  • 2 tbsp olive oil
  • salt and pepper to taste
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