Tomato sauce with bell peppers and balsamic vinegar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Garlic clove(s), minced | |
| ½ | medium | Onion(s), chopped |
| ½ | Red bell pepper, halved stemmed, cored thinly sliced lengthwise | |
| ½ | Green bell pepper, halved stemmed, cored thinly sliced lengthwise | |
| 1½ | cup | Canned tomatoes with juice |
| 1 | teaspoon | Balsamic or red wine vinegar |
| Salt and pepper | ||
Directions
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