Pepper and Olive Tomato Sauce

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

Minutes

Total Time

40

Minutes

Makes

8

servings

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 GlenĀ® organic whole peeled tomatoes, undrained
2
tablespoons Muir GlenĀ® 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.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you like, use ripe or green olives instead of the kalamata olives.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 230mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 1g;
Percent Daily Value*:
    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.