JERSEY FRESH STEWED TOMATOES
This is a great side dish for ham or fish using garden-fresh tomatoes, peppers, celery and onions. A little sugar cuts the acid of the tomatoes.
Provided by SHORECOOK
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
- Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.
Nutrition Facts : Calories 37 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5 g
CHINESE STEWED TOMATOES AND PEPPERS
Provided by Barbara Kafka
Categories one pot, side dish
Time 25m
Yield Six cups, about 10 servings
Number Of Ingredients 10
Steps:
- Coarsely chop the garlic, scallions and cilantro in a food processor. Scrape into a 14-by-11-by-2-inch ceramic dish. Stir in peanut oil. Cook, uncovered, at 100 percent for three minutes.
- Add the peppers. Cover tightly with microwave plastic wrap. Cook at 100 percent for five minutes.
- Uncover carefully and add the tomatoes. Re-cover tightly and cook at 100 percent for eight minutes.
- Uncover. Stir in the tamari soy, rice-wine vinegar and cornstarch mixture. Cook, uncovered, at 100 percent for four minutes. Stir in the sesame oil. Serve hot or cold.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 5 grams
SAUTEED PEPPERS AND TOMATOES
Provided by Marialisa Calta
Categories easy, weekday, side dish
Time 30m
Yield Four servings
Number Of Ingredients 5
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the peppers and then shake the pan to coat them with oil.
- Add the tomatoes and, if using canned tomatoes, about 1/2 cup of the juice. Add the basil, salt and pepper to taste and cook, stirring from time to time, for 20 to 30 minutes.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 579 milligrams, Sugar 6 grams
STEWED ZUCCHINI, PEPPERS AND TOMATOES
This tasty side dish is easy to put together, cooks quickly, and can be served hot, cold, or at room temperature. Recipe was given me by a sweet friend who I worked with many years ago.
Provided by superbuna
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan and saute pepper, onion, zucchini and garlic until onion is wilted.
- Add remaining ingredients and cook over medium heat, uncovered, about 10 to 15 minutes.
- Then turn up heat to reduce liquid.
- Stew should be thick, not soupy.
- Serve hot, cold, or at room temperature.
Nutrition Facts : Calories 136.1, Fat 10.5, SaturatedFat 1.5, Sodium 12.2, Carbohydrate 10.4, Fiber 2.6, Sugar 5, Protein 2.1
STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC
There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d'espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
- Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams
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