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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Hunts tomato sauce. Ingredients:
1/4 cup virgin olive oil |
1 large red bell pepper, chopped |
1 medium onion, chopped |
4 garlic cloves, finely chopped (about 2 teaspoons) |
1 (14 1/2 ounce) can hunt's petite diced tomatoes, drained |
1/2 cup thinly sliced fresh basil leaf (2/3 ounce) |
1 tablespoon red wine vinegar |
1/2 cup slivered almonds, toasted |
Directions:
1. Heat oil in large skillet over high heat 1 minute. Add bell peppers, onions and garlic; cook 8 to 9 minutes, or until onions are tender and liquid is evaporated, stirring frequently.
2. Add tomatoes, basil and vinegar; stir. Cook 1 minute or until heated through, stirring occasionally. Stir in almonds.
3. Serve over hot cooked pasta, seafood or chicken. Or, serve spread onto French bread slices or wrapped in lettuce leaves as an easy appetizer.
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