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Ingredients
2 cups canned tomatoes, preferably imported
1 tablespoon olive oil
1 tablespoon finely minced garlic
¾ cup chopped sweet green peppers, preferably long Italian
¼ teaspoon dried, crumbled oregano
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving
6 grams carbs; 53 calories; 2 grams monosaturated fat; 3 grams fat; 3 grams fiber; 318 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend tomatoes thoroughly in food processor or electric blender.
- Step 2
Heat oil in sauce pan and add garlic and peppers. Cook, stirring occasionally, about 3 minutes. Do not brown.
- Step 3
Add tomatoes, oregano, salt and pepper. Simmer, uncovered, about seven minutes.
Private Notes
Comments
This was the first time I used imported canned Cirio Whole Peeled Plum Tomatoes. Wonderful canned tomatoes, packed in lined cans.
I doubled this because I had a surfeit of Anaheim peppers from my CSA. So glad to find a recipe specifically for those. I like that it’s simple & fast & delicious. As I always do with my pasta sauces, I added a splash of red wine vinegar, a heaping tsp of sugar, and a pinch of red pepper flakes.