Ingredients
- ½ pound red peppers, cored, seeded and diced
- 1 medium-size tomato, peeled, seeded and diced
- ½ large onion, diced
- 1 ¾ cups vegetable stock
- ¼ cup chopped basil
- Pinch thyme
- Nutritional Information
Nutritional analysis per serving (2 servings)
64 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 2 grams protein; 40 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 1/2 cups
Preparation
- In a medium-size skillet combine the red peppers, tomato, onion and stock. Cook until the vegetables are tender, 10 to 15 minutes. Stir in the basil and thyme.
- Puree in a blender. Pour into a clean skillet; cook over medium-high heat until 1 1/2 cups remain.
27 minutes
Dining and Cooking