Pepper and Olive Tomato Sauce

 

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.