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Pepper and Olive Tomato Sauce
tablespoon olive or vegetable oil
medium sweet onion, chopped (1/2 cup)
cloves garlic, finely chopped
medium red bell pepper, coarsely chopped (1/2 cup)
medium yellow bell pepper, coarsely chopped (1/2 cup)
can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
tablespoons Muir Glen™ organic tomato paste
teaspoon crushed red pepper flakes
cup sliced pitted kalamata olives
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.
If you like, use ripe or green olives instead of the kalamata olives.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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