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Corn-Free,
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Tomatoes, Vegan, Vegetarian, Wheat-Free
Ingredients
2 tsp (10mL) olive oil
1 Tbsp (9g) garlic, minced
1 cup (150g) thinly sliced red bell pepper
1 cup (150g) thinly sliced green bell pepper
1 Tbsp (9g) minced jalapeño pepper
2 28-ounce (2,795g) cans plum tomatoes
2 tsp (4g) dried red pepper flakes
1/2 cup (20g) chopped fresh basil leaves
Directions
Heat the olive oil in a large pot over medium heat. Add the garlic, red
and green bell peppers, and jalapeño pepper. Cook until the vegetables are tender, about
5 to 7 minutes.
Drain the liquid from the canned tomatoes into the pot. Crush the plum
tomatoes with your hand, then add them to the pot. Stir well to combine, then bring the liquid
to a simmer. Add the red pepper flakes and continue to simmer for 20 minutes.
Remove the pot from the heat, add the basil leaves, and mix well. Serve
over freshly cooked pasta, or refrigerate for later use.
Nutrition Facts
Calories: 51
Protein: 2g
Fat: 1g
Carbohydrates: 10g
Sodium: 236mg
Cholesterol: 0mg
Fiber: 2g
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