about 2 quarts

How to Make It

Step 1

Combine first 11 ingredients in a Dutch oven; bring to a boil. Reduce heat; cover, and cook over low heat 25 minutes or until vegetables are tender. Remove from heat, and process mixture through a food mill. Return tomato mixture to Dutch oven, and set aside.

Step 2

Sauté chopped onion and green pepper in olive oil until tender; stir in remaining ingredients. Add sautéed vegetable mixture to reserved tomato mixture, stirring until well combined.

Oxmoor House Homestyle Recipes

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