2. In a saucepan large enough to hold all the ingredients, gently saute the onion slices in the oil over medium-low heat, until the onion is soft and golden but not brown, about 10 minutes. Add the pepper slices with a little salt and pepper to taste, cover the pan and leave to cook for about 20 minutes or until the peppers are soft and just starting to brown. Remove the cover, and raise the heat slightly, to medium or medium-high. Stir in the chopped tomatoes, and continue cooking, stirring frequently, for an additional 10 minutes, or until the tomatoes are just starting to break down into a sauce. If the tomatoes release a great deal of water, raise the heat to high and cook rapidly, stirring constantly, until the juices are reduced. 3. Serve immediately, or allow to cool to room temperature. Yield: 6 servings. Total time: 40 minutes Approximate nutritional analysis per serving: 130 calories, 7 grams fat, 0 milligrams cholesterol, 8 milligrams sodium (before salting), 3 grams protein, 15 grams carbohydrate. |
Related Recipe Categories Unlinked Recipes Related Products Summer Pleasures From a Tuscan Farmhouse For all summer’s labors, it brings considerable rewards, not least to farmhouse tables. The season is liberally sprinkled with events that demand festive recognition. |