Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 \N | Garlic clove(s), minced |
½ medium | Onion(s), chopped |
½ \N | Red bell pepper, halved stemmed, cored thinly sliced lengthwise |
½ \N | Green bell pepper, halved stemmed, cored thinly sliced lengthwise |
1½ cup | Canned tomatoes with juice |
1 teaspoon | Balsamic or red wine vinegar |
\N \N | Salt and pepper |
Heat olive oil over medium heat in medium saucepan; add garlic, onion and bell peppers. Cover and cook until vegetables soften, about 5 minutes. Add tomatoes and juice; simmer, uncovered, until thickened, about 15 minutes. Stir in vinegar, season to taste with salt and pepper and serve.
Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-10-95