Hands On: 20 minutesTotal: 20 minutesHeat oil in large skillet over high heat 1 minute. Add bell peppers, onions and garlic; cook 8 to 9 minutes, or until onions are tender and liquid is evaporated, stirring frequently.Add tomatoes, basil and vinegar; stir. Cook 1 minute or until heated through, stirring occasionally. Stir in almonds.Serve over hot cooked pasta, seafood or chicken. Or, serve spread onto French bread slices or wrapped in lettuce leaves as an easy appetizer.