Ingredients40 m servings 37 cals
- 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 g fat; 8.2 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 159 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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...
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...
Just what I wanted. Next time I'll soften the vegs before the tomatoes go in the pan but otherwise perfect