Recipe by rubybegonia
"Passed down from my grandparents, this recipe is a great way to use the extra tomato and peppers from the garden! Quick, easy and also very healthy! A nice warm lunch for the veggie lover! Makes its own sauce and can be canned for the winter months. Serve over sliced fresh buttered bread and a few shakes of salt and pepper."
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red bell peppers, seeded and diced
onion, coarsely chopped
salt and pepper to taste
I was looking for something to use up my tomatoes from my garden and this was a yummy way to do it. I've used it as a dip, and I LOVE it on hamburgers as a relish. I've even chopped up and added zucchini to it. Thank you for a great recipe!
This was okay.
This was great - it tasted so fresh. I didn't have an onion, so I just used some onion powder. I also added some basil, parsley, and rosemary from my yard.
Very simple and a great way to use up leftover veggies from the garden. I added about 1/2 tea of sugar to cut some of the acidity and some Italian Seasonings. We served this with some crackers and cheese and it made a great appetizer.
I found myself looking for a way to use up a bunch of tomatoes I had on my counter and stumbled across this recipe. It has a nice, fresh flavor. I added in 1/2tsp of sugar as suggested by another reviewer, and I found it to be necessary. I also added in fresh basil, which definitely kicked this sauce up to the next level. I served it over whole wheat spaghetti. For my tastes, I had to cook the sauce about 35 minutes, the last 15 mins with a lid, because the onions weren't quite done. Next time I will try this served over bread as suggested. Very simple!
Nice ingredients. I added mushrooms, fresh oregano, fresh basil, fresh rosemary. Might throw the boiled tomatoes into a food processor or blender next time to smooth out the consistency. Upped the garlic first, sautéed it first for added flavor. Will definitely use this recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Pepper Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 4
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