Greek tomato sauce

Yield: 1 servings

Measure Ingredient
½ cup Onions, yellow; chopped
½ cup Bell peppers, green; chopped
¼ cup Vegetable broth
16 ounces Tomatoes, canned, whole
2 tablespoons Parsley,fresh;finely chopped
2 teaspoons Basil, fresh; finely chopped
½ teaspoon Salt
¼ teaspoon Black pepper

Saute the onions and peppers in the broth in a large saucepan for 5 minutes over medium heat. Add the remaining ingredients and cook over medium-low heat for 25 minutes. Serve hot over pasta, vegetables, or crepes.

Yield: 3 cups

From the files of DEEANNE

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