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Pepper and Olive Tomato Sauce

Pepper and Olive Tomato Sauce
Recipe Tip
Ovations for Olives
Replacing saturated fats with unsaturated fats from foods like olives and olive oil may help lower blood cholesterol. But fats are high in calories so keep portions reasonable.

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Based on 6 ratings

Looking for a new way to serve chicken or fish? This sweet bell pepper and olive tomato sauce fills the bill! From eatbetteramerica.
Prep Time:40 min
Start to Finish:40 min
makes:8 servings (1/2 cup each)
1tablespoon olive oil
1medium sweet onion, chopped (1/2 cup)
2cloves garlic, finely chopped
1/2medium red bell pepper, coarsely chopped (1/2 cup)
1/2medium yellow bell pepper, coarsely chopped (1/2 cup)
1can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained
2tablespoons Muir Glen® organic tomato paste
1/4teaspoon crushed red pepper flakes
1/2cup sliced pitted kalamata olives
1.In 10-inch skillet, heat oil over medium heat. Add onion, garlic and bell peppers; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes, tomato paste and pepper flakes, breaking up tomatoes with spoon. Heat to boiling.
2.Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in olives.
3.Serve over baked chicken or fish or cooked pasta as desired.
High Altitude (3500-6500 ft): Stir in up to 1/4 cup water if sauce becomes too thick.
Nutritional Information
1 Serving: Calories 60 (Calories from Fat 25); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 4g); Protein 1g Percent Daily Value*: Vitamin A 10%; Vitamin C 30%; Calcium 4%; Iron 8% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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