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Categories:
virgin olive oil red bell pepper onion garlic tomatoes fresh basil red wine vinegar slivered almonds
Viewed: 22 - Published at: 7 years agoIngredients
- 1/4 cup virgin olive oil
- 1 large red bell pepper, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced (4 cloves = about 4 tsp)
- 1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, drained
- 1/2 cup thinly sliced fresh basil leaves (1/2 cup = 2/3 oz)
- 1 tablespoon red wine vinegar
- 1/2 cup slivered almonds, toasted*
Method
- Hands On: 20 minutes
- Total: 20 minutes
- Heat oil in large skillet over high heat 1 minute. Add bell peppers, onions and garlic; cook 8 to 9 minutes, or until onions are tender and liquid is evaporated, stirring frequently.
- Add tomatoes, basil and vinegar; stir. Cook 1 minute or until heated through, stirring occasionally. Stir in almonds.
- Serve over hot cooked pasta, seafood or chicken. Or, serve spread onto French bread slices or wrapped in lettuce leaves as an easy appetizer.
