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