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Pepper and Olive Tomato Sauce

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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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)

1	tablespoon olive oil
1	medium sweet onion, chopped (1/2 cup)
2	cloves garlic, finely chopped
1/2	medium red bell pepper, coarsely chopped (1/2 cup)
1/2	medium yellow bell pepper, coarsely chopped (1/2 cup)
1	can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained
2	tablespoons Muir Glen® organic tomato paste
1/4	teaspoon crushed red pepper flakes
1/2	cup 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 % 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 MyPyramid Servings: 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

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