Best Pepper And Olive Tomato Sauce Recipes

PEPPER AND OLIVE TOMATO SAUCE

Pepper and Olive Tomato Sauce image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

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:

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.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 4 g, TransFat 0 g

BOB GREENE'S PEPPER AND OLIVE TOMATO SAUCE

Bob Greene's Pepper and Olive Tomato Sauce image

This is wonderful over chicken or fish, even pasta. I served it with ladypit's "Recipe #99709". The sauce has just a little kick, thanks to the cayenne pepper...leave it out if you prefer.

Provided by Julie

Categories Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1/2 cup sweet onion, chopped (1 medium)
2 garlic cloves, finely chopped
1/2 cup red bell pepper, coarsely chopped
1/2 cup yellow bell pepper, coarsely chopped
1 (28 ounce) can whole canned tomatoes, undrained, cut up
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
1/2 cup kalamata olive, sliced

Steps:

In 10-inch skillet, heat oil over medium heat.
Cook onion, garlic, and bell peppers in oil 4-5 minutes, stirring frequently, until crisp-tender.
Stir in tomatoes, tomato paste, and crushed red pepper. Heat to boiling.
Reduce heat; simmer 20-25 minutes or until thickened, stirring occasionally.
Stir in olives.

Nutrition Facts : Calories 55.5, Fat 2.8, SaturatedFat 0.4, Sodium 237.6, Carbohydrate 7.6, Fiber 1.9, Sugar 3.7, Protein 1.4