Pepper And Olive Tomato Sauce Recipes

PEPPER AND OLIVE TOMATO SAUCE

Steps:

• In 10-inch skillet, heat oil over medium heat. Add onion, garlic and bell peppers; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes, tomato paste and pepper flakes, breaking up tomatoes with spoon. Heat to boiling.
• Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in olives.
• Serve over baked chicken or fish or cooked pasta as desired.

BOB GREENE'S PEPPER AND OLIVE TOMATO SAUCE

Steps:

• In 10-inch skillet, heat oil over medium heat.
• Cook onion, garlic, and bell peppers in oil 4-5 minutes, stirring frequently, until crisp-tender.
• Stir in tomatoes, tomato paste, and crushed red pepper. Heat to boiling.
• Reduce heat; simmer 20-25 minutes or until thickened, stirring occasionally.
• Stir in olives.

TOMATO-PEPPER SAUCE

Steps:

• Place peppers directly over a gas-stove burner on high heat. As each section turns puffy and black, turn with tongs to prevent overcooking. (Or place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover with plastic wrap. Let sweat until cool enough to handle, about 15 minutes. Transfer to work surface. Peel off blackened skin; discard. Halve; discard seeds. Roughly chop flesh; set aside.
• Heat oil in a large saucepan over medium-low heat. Add onion, garlic, and pepper flakes. Cook until onion is tender, about 8 minutes. Add tomatoes, tomato sauce, stock, oregano, and peppers. Bring to a gentle simmer; cook until slightly thickened, 15 to 20 minutes. Season with salt and pepper; serve. The sauce can be made ahead and refrigerated for up to 2 days, or frozen up to 1 month.

TOMATO SAUCE WITH PEPPERS

Steps:

• Blend tomatoes thoroughly in food processor or electric blender.
• Heat oil in sauce pan and add garlic and peppers. Cook, stirring occasionally, about 3 minutes. Do not brown.
• Add tomatoes, oregano, salt and pepper. Simmer, uncovered, about seven minutes.

GREEN PEPPERS WITH TOMATO SAUCE

Steps:

• Wash the peppers well and then drain them.
• Place olive oil in a frying pan and heat the oil.
• Put some salt on the green peppers.
• Place the green peppers in the olive oil.
• Make sure you turn the green peppers over until they are brown on both sides.
• Remove the green peppers from the frying pan.
• Peel the tomato skin off of the tomatoes.
• Grate the two tomatoes.
• Take the two onions and chop into small pieces place in the olive oil until brown.
• Add the grated tomatoes to the onions.
• Take the two garlic cloves chop into small pieces, and then add to the frying pan.
• Add some parsley.
• Place on low and add salt and pepper.
• Now pour the sauce over the green peppers.

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
• Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
• Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
• Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.