Tomato sauce with bell peppers and balsamic vinegar

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

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