Ingredients:
1 tablespoon olive oil
1 1/2 cups diced onions
1 sweet red peppers, diced
2 cloves garlic, minced
4 cups chopped, fresh plum tomatoes or 4 cups canned crushed tomatoes
8 ounces water
8 ounces vegetable stock
3/4 ounce minced fresh basil
1 tablespoon minced fresh mint
Directions:
In a 4-quart saucepan, combine the oil, onions, peppers and garlic.
Cook over medium-high heat for 1 minute; cover, reduce heat to low and cook for 5 minutes.
Add the tomatoes, water, vegetable stock, basil and mint.
Bring to a boil over medium heat and simmer, uncovered, for 15 minutes, or until the vegetables are just tender.
Chef’s Note: Mint and tomatoes make a beautiful pair.
The sweetness of the mint counteracts the natural acidity in the tomatoes and eliminates the need for added sugar.
Servings: Serve
Time preparation: 10 min.
Time total: 35 min.