Bob Greene's Pepper and Olive Tomato Sauce

Submitted by Julie

"This is wonderful over chicken or fish, even pasta. I served it with ladypit's "Recipe #99709". The sauce has just a little kick, thanks to the cayenne pepper...leave it out if you prefer."

Download

Ready In:: 35mins
Ingredients:: 9
Serves:: 8

ingredients

1 tablespoon olive oil
¹⁄₂ cup sweet onion, chopped (1 medium)
2 garlic cloves, finely chopped
¹⁄₂ cup red bell pepper, coarsely chopped
¹⁄₂ cup yellow bell pepper, coarsely chopped
1 (28 ounce) can whole canned tomatoes, undrained, cut up
2 tablespoons tomato paste
¹⁄₄ teaspoon crushed red pepper flakes
¹⁄₂ cup kalamata olive, sliced

directions

In 10-inch skillet, heat oil over medium heat.
Cook onion, garlic, and bell peppers in oil 4-5 minutes, stirring frequently, until crisp-tender.
Stir in tomatoes, tomato paste, and crushed red pepper. Heat to boiling.
Reduce heat; simmer 20-25 minutes or until thickened, stirring occasionally.
Stir in olives.