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Ingredients
About 3 tablespoons olive oil, or enough to coat the peppers
4 large green peppers, seeded and cut lengthwise into 1-inch slices
2 large ripe tomatoes, chopped coarsely, or 1 16-ounce can of whole tomatoes with juice reserved
2 leaves fresh basil, chopped, or ½ teaspoon dried
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
11 grams carbs; 50 calories; 4 grams fiber; 579 milligrams sodium; 2 grams protein; 6 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
Heat the oil in a large saute pan over medium-high heat. Add the peppers and then shake the pan to coat them with oil.
- Step 2
Add the tomatoes and, if using canned tomatoes, about ½ cup of the juice. Add the basil, salt and pepper to taste and cook, stirring from time to time, for 20 to 30 minutes.
Private Notes
Comments
I have been eating peppers and tomatoes all my life. My Neapolitan Grandmother cooked them and put them up in canning jars. I learned from her. There is nothing better than this dish Simply stack them up on bread or a roll and its lunch! I stack them up like a Dagwood sandwich - 3 slices of bread. The only difference with this recipe and mine would be 1 large chopped clove of garlic.
I have been eating peppers and tomatoes all my life. My Neapolitan Grandmother cooked them and put them up in canning jars. I learned from her. There is nothing better than this dish Simply stack them up on bread or a roll and its lunch! I stack them up like a Dagwood sandwich - 3 slices of bread. The only difference with this recipe and mine would be 1 large chopped clove of garlic.
What do you suggest we do with this sauce? Pasta?