BOB GREENE'S PEPPER AND OLIVE TOMATO SAUCE

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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

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

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