Ingredients40 m servings 37
- 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.
Per Serving: 37 calories; 0.3 8.2 1.5 0 159 Full nutrition
ReviewsRead all reviews 8
I was looking for something different to use up all the tomatoes and peppers at our home. This was a simple, tasty dish that my family enjoyed. I added diced zucchini and chopped flat leaf parsl...
Turned out great! I actually added a can of 'Manwich' which added a nice spice (or as I like to call it, 'zing'). A pinch of dried red pepper and chili powder. Then I added some cooked shells to...
This was delicious, we ate it as a soup base and then added a can of tomato sauce and kidney beans and made it into chili. Very flavorful excellent as a base or by itself. Was a big hit for enti...
Absolutely delicious! I made these tonight and they were a hit with my family! I did not have celery, so I substituted zucchini instead. I did not have cornstarch, so I used flour instead. I wil...
I did add a bit more oregano and basil then called for, kept everything else the same. Very nice addition to a meal as a side dish or add to fish.
I made this recipe to use up an abundance of tomatoes from my garden. My husband doesn’t like onion or celery in it, so I left it out. I did cook the peppers for a while before adding the tomato...
Just what I wanted. Next time I'll soften the vegs before the tomatoes go in the pan but otherwise perfect