Bob Greenes Pepper And Olive Tomato Sauce Recipes

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GREEN PEPPERS WITH TOMATO SAUCE



Green Peppers With Tomato Sauce image

Adopted! No comments from original poster. QDM: I will make this recipe and try to make the instructions a little clearer on amounts and procedures. Am not, however, grating the tomatos. Will do a dice, instead. Will post, after some experimentation. I agree with Lauralie, there is no reason to peel the tomatoes unless you really object to the skins.

Provided by Queen Dragon Mom

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

10 green peppers, cored and seeded
olive oil (for the frying pan)
2 tomatoes
2 onions
2 garlic cloves
parsley
salt and pepper

Steps:

  • Wash the peppers well and then drain them.
  • Place olive oil in a frying pan and heat the oil.
  • Put some salt on the green peppers.
  • Place the green peppers in the olive oil.
  • Make sure you turn the green peppers over until they are brown on both sides.
  • Remove the green peppers from the frying pan.
  • Peel the tomato skin off of the tomatoes.
  • Grate the two tomatoes.
  • Take the two onions and chop into small pieces place in the olive oil until brown.
  • Add the grated tomatoes to the onions.
  • Take the two garlic cloves chop into small pieces, and then add to the frying pan.
  • Add some parsley.
  • Place on low and add salt and pepper.
  • Now pour the sauce over the green peppers.

EASY PASTA WITH BELL-PEPPER AND TOMATOES



Easy Pasta with Bell-Pepper and Tomatoes image

This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own!

Provided by Anu_N

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

3 ounces pasta (Conchiglie Rigate or similar conch-shaped pasta works best)
1 1/2 cups water
1 1/2 teaspoons olive oil
1/4 medium onion, finely chopped
1 1/2 large fresh tomatoes, diced
1 large green bell pepper, cut into strips
1/2-1 teaspoon dried basil
1/2 teaspoon oregano
salt
cheddar cheese, grated (optional)

Steps:

  • Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
  • Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
  • Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
  • If you like it crispier, saute only for a couple of minutes.
  • Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!

Nutrition Facts : Calories 235.9, Fat 4.5, SaturatedFat 0.7, Sodium 15.5, Carbohydrate 42.6, Fiber 4.7, Sugar 6.9, Protein 7.6

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES



Baked Rigatoni With Red Peppers and Green Olives image

This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.

Provided by Kendra Vaculin

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. rigatoni, penne, or ziti
Kosher salt
4 Tbsp. unsalted butter
2 tsp. finely chopped oregano
2 oz. Parmesan, finely grated, divided
1 lb. fresh mozzarella, torn into bite-size pieces, divided
Handful torn basil leaves (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
  • Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
  • Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
  • Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

PEPPER AND OLIVE TOMATO SAUCE



Pepper and Olive Tomato Sauce image

Looking for a new way to serve chicken or fish? Try topping with this sweet pepper and olive tomato sauce.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
1 medium sweet onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1/2 medium red bell pepper, coarsely chopped (1/2 cup)
1/2 medium yellow bell pepper, coarsely chopped (1/2 cup)
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
2 tablespoons Muir Glen™ organic tomato paste
1/4 teaspoon crushed red pepper flakes
1/2 cup sliced pitted kalamata olives

Steps:

  • In 10-inch skillet, heat oil over medium heat. Add onion, garlic and bell peppers; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes, tomato paste and pepper flakes, breaking up tomatoes with spoon. Heat to boiling.
  • Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in olives.
  • Serve over baked chicken or fish or cooked pasta as desired.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 4 g, TransFat 0 g

BOB GREENE'S PEPPER AND OLIVE TOMATO SAUCE



Bob Greene's Pepper and Olive Tomato Sauce image

This is wonderful over chicken or fish, even pasta. I served it with ladypit's "Recipe #99709". The sauce has just a little kick, thanks to the cayenne pepper...leave it out if you prefer.

Provided by Julie

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/2 cup sweet onion, chopped (1 medium)
2 garlic cloves, finely chopped
1/2 cup red bell pepper, coarsely chopped
1/2 cup yellow bell pepper, coarsely chopped
1 (28 ounce) can whole canned tomatoes, undrained, cut up
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
1/2 cup kalamata olive, sliced

Steps:

  • In 10-inch skillet, heat oil over medium heat.
  • Cook onion, garlic, and bell peppers in oil 4-5 minutes, stirring frequently, until crisp-tender.
  • Stir in tomatoes, tomato paste, and crushed red pepper. Heat to boiling.
  • Reduce heat; simmer 20-25 minutes or until thickened, stirring occasionally.
  • Stir in olives.

Nutrition Facts : Calories 55.5, Fat 2.8, SaturatedFat 0.4, Sodium 237.6, Carbohydrate 7.6, Fiber 1.9, Sugar 3.7, Protein 1.4

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