Ingredients

  • ½ pound red peppers, cored, seeded and diced
  • 1 medium-size tomato, seeded and diced
  • ½ large onion, diced
  • 1 ¾ cup tomato juice
  • ¼ cup chopped basil
  • teaspoon thyme
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      32 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 10 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. In a medium-size skillet, combine red pepper, tomato, onion and tomato juice and cook until tender. Stir in the basil and thyme. Puree in a blender until smooth. Return to skillet and cook over low heat until mixture is reduced to about 1 1/2 cups.

Dining and Cooking