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Pepper and Olive Tomato Sauce

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Pepper and Olive Tomato Sauce
  • Prep 40 min
  • Total 40 min
  • Servings 8
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Looking for a new way to serve chicken or fish? Try topping with this sweet pepper and olive tomato sauce.
Updated Nov 4, 2008

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like, use ripe or green olives instead of the kalamata olives.

Nutrition

60 Calories, 3g Total Fat, 1g Protein, 8g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
10%
Potassium
280mg
8%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
7%
Sugars
4g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
8%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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