Pepper and Olive Tomato Sauce
1 tablespoon olive oil
1/2 cup medium sweet onion, chopped
2 cloves garlic, finely chopped
1/2 cup medium red bell pepper, coarsely chopped
1/2 cup medium yellow bell pepper, coarsely chopped
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
Looking for a new way to serve chicken or fish? Try topping with this sweet pepper and olive tomato sauce.
Preparation & Directions
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, beaking 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.
High Altitude (3500-6500 ft): Stir in up to 1/4 cup water if sauce becomes too thick.
If you like, use ripe or green olives instead of the kalamata olives.
We recommend using organic ingredients where available. For more information see Why Organic?