Pepper and Olive Tomato Sauce

Looking for a new way to serve chicken or fish? Try topping with this sweet pepper and olive tomato sauce.

  • Prep Time 40 min
  • Total Time 40 min
  • Servings 8

1
tablespoon olive or vegetable oil
1
medium sweet onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1/2
medium red bell pepper, coarsely chopped (1/2 cup)
1/2
medium yellow bell pepper, coarsely chopped (1/2 cup)
1
can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
2
tablespoons Muir Glen™ organic tomato paste
1/4
teaspoon crushed red pepper flakes
1/2
cup sliced pitted kalamata olives

  • 1 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.
  • 2 Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in olives.
  • 3 Serve over baked chicken or fish or cooked pasta as desired.

Expert Tips

If you like, use ripe or green olives instead of the kalamata olives.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
230mg
230%;
Total Carbohydrate
8g
8%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
30%;
Calcium
4%;
Iron
8%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.