BOB GREENE'S PEPPER AND OLIVE TOMATO SAUCE
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.
Provided by Julie
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 55.5, Fat 2.8, SaturatedFat 0.4, Sodium 237.6, Carbohydrate 7.6, Fiber 1.9, Sugar 3.7, Protein 1.4
ROASTED RED PEPPER AND TOMATO SAUCE
Not only is this sauce delicious with meat loaf, it also goes well with roasted chicken or salmon.
Yield makes about 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
- Cut off and discard the top quarter of the garlic head and wrap the head in foil. Arrange the tomatoes, cut sides up, on the baking sheet; sprinkle with salt. Add the pepper, skin side up, and the garlic head to the pan. Roast the vegetables in the center or top third of the oven for 45 to 55 minutes, until soft. Remove the pepper after 20 minutes and wrap it in foil. When the pepper is cooled, remove and discard the skin.
- Put the pepper and tomatoes into a food processor fitted with the steel blade or a blender. Squeeze the roasted garlic cloves out of their skins and add to the tomatoes and peppers along with the olive oil, lemon juice, and vinegar. Puree the sauce until smooth.
GREEN PEPPERS WITH TOMATO SAUCE
Adopted! No comments from original poster. QDM: I will make this recipe and try to make the instructions a little clearer on amounts and procedures. Am not, however, grating the tomatos. Will do a dice, instead. Will post, after some experimentation. I agree with Lauralie, there is no reason to peel the tomatoes unless you really object to the skins.
Provided by Queen Dragon Mom
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the peppers well and then drain them.
- Place olive oil in a frying pan and heat the oil.
- Put some salt on the green peppers.
- Place the green peppers in the olive oil.
- Make sure you turn the green peppers over until they are brown on both sides.
- Remove the green peppers from the frying pan.
- Peel the tomato skin off of the tomatoes.
- Grate the two tomatoes.
- Take the two onions and chop into small pieces place in the olive oil until brown.
- Add the grated tomatoes to the onions.
- Take the two garlic cloves chop into small pieces, and then add to the frying pan.
- Add some parsley.
- Place on low and add salt and pepper.
- Now pour the sauce over the green peppers.
PEPPER AND OLIVE TOMATO SAUCE
Looking for a new way to serve chicken or fish? Try topping with this sweet pepper and olive tomato sauce.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in olives.
- Serve over baked chicken or fish or cooked pasta as desired.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 4 g, TransFat 0 g
TOMATO SAUCE WITH PEPPERS
Provided by Pierre Franey
Categories side dish
Time 15m
Yield about 2 1/4 cups
Number Of Ingredients 7
Steps:
- Blend tomatoes thoroughly in food processor or electric blender.
- Heat oil in sauce pan and add garlic and peppers. Cook, stirring occasionally, about 3 minutes. Do not brown.
- Add tomatoes, oregano, salt and pepper. Simmer, uncovered, about seven minutes.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 318 milligrams, Sugar 3 grams
GREEN TOMATO AND BELL PEPPER DELIGHT
Delicious, fresh and tasty! Serve as a side dish or top it on a baked potato or some rice.
Provided by GEORGIANA HOFFMAN
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Stir in green tomatoes, bell pepper, celery, green onions and apple cider vinegar. Saute until tender crisp, about 5 to 10 minutes.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 15.6 g, Fat 6.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 399.3 mg, Sugar 1.6 g
TOMATO-GREEN PEPPER SAUCE WITH FISH STEAKS
Provided by Moira Hodgson
Categories condiments, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet soften the onion and the garlic in the olive oil. Add the peppers and cook for five minutes.
- Meanwhile, drop the tomatoes into boiling water, drain them and remove their skins. Chop, seed and add them to the pepper and onions. Add salt, pepper, marjoram and Cayenne and simmer gently for 25 minutes, or until the sauce is fairly thick. Serve on the side with fish steaks.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 796 milligrams, Sugar 9 grams
WHOLE ROASTED PEPPERS WITH YOGURT AND FRESH TOMATO SAUCE
Bell peppers change in color as they ripen from olive, pale, and bright green to vivid yellow and red. The red ones are the ripest and sweetest. In Turkey they are roasted or deep-fried whole and served hot as a first course accompanied with yogurt or with a tomato sauce. There is no need to peel them. A long, pointed, piquant (but not hot) variety is also prepared in the same way.
Yield serves 6
Number Of Ingredients 9
Steps:
- Put the bell peppers on a piece of foil on a baking sheet and roast in a preheated 350°F oven for 3/4-1 hour, until soft and browned in parts, turning them over once.
- For the tomato sauce, heat the garlic in the oil, stirring for a few seconds only, until the aroma rises. Add the tomatoes, sugar, salt, and chili pepper, and cook, stirring occasionally, for about 20 minutes, until reduced and thick. Add the vinegar towards the end. Serve the peppers whole. Do not peel them. Pass around the yogurt and the tomato sauce for people to help themselves.
- Mix 1-2 crushed garlic cloves with the yogurt and add a little salt.
- Small eggplants, one for each person, can be roasted whole at the same time and served with the peppers.
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