Sauteed Peppers And Tomatoes

By Marialisa Calta

Total Time
30 minutes
Rating
4(5)
Comments
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Ingredients

Yield:Four servings
  • About 3 tablespoons olive oil, or enough to coat the peppers
  • 4large green peppers, seeded and cut lengthwise into 1-inch slices
  • 2large ripe tomatoes, chopped coarsely, or 1 16-ounce can of whole tomatoes with juice reserved
  • 2leaves fresh basil, chopped, or ½ teaspoon dried
  • Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

50 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 579 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large saute pan over medium-high heat. Add the peppers and then shake the pan to coat them with oil.

  2. Step 2

    Add the tomatoes and, if using canned tomatoes, about ½ cup of the juice. Add the basil, salt and pepper to taste and cook, stirring from time to time, for 20 to 30 minutes.

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Ratings

4 out of 5
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Comments

Calicooks2009

I have been eating peppers and tomatoes all my life. My Neapolitan Grandmother cooked them and put them up in canning jars. I learned from her. There is nothing better than this dish Simply stack them up on bread or a roll and its lunch! I stack them up like a Dagwood sandwich - 3 slices of bread. The only difference with this recipe and mine would be 1 large chopped clove of garlic.

Calicooks2009

I have been eating peppers and tomatoes all my life. My Neapolitan Grandmother cooked them and put them up in canning jars. I learned from her. There is nothing better than this dish Simply stack them up on bread or a roll and its lunch! I stack them up like a Dagwood sandwich - 3 slices of bread. The only difference with this recipe and mine would be 1 large chopped clove of garlic.

Leta

What do you suggest we do with this sauce? Pasta?

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