You can substitute canned, diced tomatoes for the fresh, if desired.

Recipe by Cooking Light November 1999

Gallery

Recipe Summary

Yield:
3 1/2 cups (serving size: 1/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add bell pepper and rosemary; sauté 1 minute. Stir in tomato, wine, salt, and garlic; bring to a boil. Reduce heat and simmer 30 minutes.

    Advertisement

Nutrition Facts

28 calories; calories from fat 29%; fat 0.9g; saturated fat 0.1g; mono fat 0.5g; poly fat 0.2g; protein 0.8g; carbohydrates 5g; fiber 1.1g; cholesterol 0mg; iron 0.5mg; sodium 48mg; calcium 11mg.
Advertisement
Advertisement