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
- ⅛ 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
- 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