STEWED TOMATOES
Meat Lover's Meatless Cookbook
by Kim O'Donnel
Makes about 2 cups
INGREDIENTS
• 1 to 2 tablespoons olive oil
• 1/2 medium-size onion, chopped
• 1 to 2 cloves garlic, minced
• 1/2 bell pepper, seeded and chopped finely
• 1 (15-ounce) can whole or crushed plum tomatoes, including juices
• Hot sauce of choice
• Salt and ground black pepper
• 1/4 cup of chopped fresh herbs (e.g., parsley or thyme in the winter, basil in the summer) (optional)
DIRECTIONS
Pour the oil into a medium-size saucepan and heat over medium heat. Add the onion, garlic, and bell pepper and cook until the onion is somewhat softened, about 4 minutes. Add the tomatoes and stir to combine. Bring to a lively simmer, then lower the heat and cook at a simmer, covered.
Within 10 minutes or so, the tomatoes will start to soften and break down; use the back of a wooden spoon to help the process. Cook until the mixture reaches your desired consistency and season to taste with hot sauce and salt and pepper. If the tomatoes were packaged with salt, season sparingly.
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