Servings: 6

½ pound bacon, cut into small pieces ½ pound bacon, cut into small pieces
2 anchovy fillets 2 anchovy fillets
4 cloves garlic, minced 4 cloves garlic, minced
1 large yellow onion, diced 1 large yellow onion, diced
1 large red bell pepper, cored and finely chopped 1 large red bell pepper, cored and finely chopped
1 large green bell pepper, cored and finely chopped 1 large green bell pepper, cored and finely chopped
½ teaspoon dried oregano ½ teaspoon dried oregano
½ teaspoon dried basil ½ teaspoon dried basil
½ teaspoon dried thyme ½ teaspoon dried thyme
¼ teaspoon red pepper flakes ¼ teaspoon red pepper flakes
½ cup Kalamata olives, pitted and chopped ½ cup Kalamata olives, pitted and chopped
1 tablespoon chopped capers 1 tablespoon chopped capers
28-ounce can crushed tomatoes 28-ounce can crushed tomatoes
2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
¼ cup grated Parmesan cheese ¼ cup grated Parmesan cheese
Salt and ground black pepper Salt and ground black pepper

In a large saucepan over medium-high heat, combine the bacon, anchovies, garlic, onion, both bell peppers, oregano, basil, thyme and red pepper flakes. Sauté until the bacon is cooked and the onion is tender, about 10 minutes.
Add the olives, capers and tomatoes, then bring to a simmer. Stir in the balsamic vinegar and Parmesan, then season with salt and pepper.