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Pepper and Olive Tomato Sauce
Posted on 4/18/2006 in recipes
1 tablespoon olive oil
2 cup sweet onion; chopped
4 clove garlic; chopped
1/2 cup red bell peppers; chopped
1/2 cup yellow bell pepper; chopped
3 cups chopped plum tomato or one 28 oz can diced tomato, undrained
2 tablespoon tomato paste
1/4 cup white wine
1/4 teaspoon crushed red pepper
1/2 cup kalamata olives; chopped
Heat oil in large skillet. Saute onion, garlic and peppers until crisp-tender. Stir in tomatoes through crushed pepper and bring to a boil. Reduce heat and simmer until thick, 20 - 25 minutes, stirring occasionally.
Stir in olives and serve over polenta. Top with freshly grated parmesan.
Makes about 8 servings in about 45 minutes.
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