Ingredients:
2 tablespoons olive oil
1 tablespoon butter
1 medium onions
2 red bell peppers
2 yellow bell peppers
2 green bell peppers
10 mushrooms (optional)
1 small garlic cloves, minced
1 sprig fresh rosemary, two inches, chopped
1/2 teaspoon dried oregano
2 fresh basil leaves, chopped (optional)
6 plum tomatoes, peeled and cored
1 teaspoon salt
1/8 teaspoon black pepper
Directions:
Slice onion, peppers and mushrooms into strips all the same size.
Peel and core fresh tomatoes, although drained canned plum tomatoes can also be used.
Heat the oil and butter in a large frypan over medium high heat. Add the onions and peppers and cook quickly tossing until onions are turning golden. Add in the mushrooms and stir on high heat. Stir in the garlic and spices cook a minute or two, and then add in the canned drained tomatoes. Simmer for four minutes until cooked and thickened. Remove from heat and season with salt and pepper.
Note: you also instead of the fresh or canned tomatoes can add your favourite tomato sauce and simmer until thickened. This gives more saucy consistency.
Servings: 6
Time preparation: 10 min.
Time total: 20 min.