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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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I created this scrumptious sauce when my crop of tomatoes overwhelmed my windowsill. It's delicious over pasta and served with French bread to sop up the juices. -Amanda Nowlin, Worthington, MN Ingredients:
8 cups chopped peeled tomatoes (about 4 1/2 pounds) |
3/4 teaspoon salt |
1 tablespoon butter |
2 cups chopped onion |
1 teaspoon minced garlic |
1 tablespoon chopped fresh basil |
1/2 teaspoon chili powder |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground red pepper |
1 cup chopped zucchini |
3/4 cup chopped red bell pepper |
1/2 cup chopped green bell pepper |
Directions:
1. Place tomatoes in a colander; sprinkle with salt. Toss well. Drain in sink for 30 minutes.
2. Melt butter in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until browned. Add garlic; sauté 30 seconds. Add drained tomatoes, basil, chili powder, black pepper, and ground red pepper; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in chopped zucchini and bell peppers; simmer 5 minutes or until peppers are crisp-tender.
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