Pepper and Olive Tomato Sauce:

Date Added: 8 Jan 2010
Listed in: Sauces, Dips and Purées

• 1 tablespoon olive oil


• 1 medium sweet onion, chopped (½ cup)


• 2 cloves garlic, finely chopped


• ½ medium red bell pepper, coarsely chopped (½ cup)


• ½ medium yellow bell pepper, coarsely chopped (½ cup)


• 1 can (28 oz) organic whole peeled tomatoes, undrained


• 2 tablespoons organic tomato paste


• ¼ teaspoon crushed red pepper flakes


• ½ cup sliced pitted kalamata olives

Preparation Time 10 min | Cooking Time 24 -30 min:
8 servings (1/2 cup each) | 60 Calories | 0g Protein | 1g Carbohydrates | 8g Fat

Looking for a new way to serve chicken or fish? This sweet bell pepper and olive tomato sauce fills the bill!

• In 10-inch skillet, heat oil over medium heat. Add onion, garlic and bell peppers; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes, tomato paste and pepper flakes, breaking up tomatoes with spoon. Heat to boiling.


• Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in olives.
  
• Serve over baked chicken or fish or cooked pasta as desired.


• Stir in up to ¼ cup water if sauce becomes too thick.

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