Red Pepper and Tomato Sauce

Serves: 6
Total Calories: 63


4 large red bell peppers, chopped
1 cup peeled, seeded, and chopped fresh tomato
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon sugar
pinch of crushed red pepper
pinch of ground cinnamon


1 In a large pot, combine all of the ingredients. Cover the pot and cook over low heat. Bring to a simmer. (Watch carefully that it does not scorch. Add a little water if there is not enough liquid.) Cook 1 hour, stirring occasionally, until the peppers are very tender.

2 Let cool slightly. Pass the ingredients through a food mill or process until smooth in a blender or food processor. Taste for seasoning. Transfer the sauce to tightly sealed containers and refrigerate up to 1 week or freeze up to three months. Serve at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 63
Calories from Fat: 40

This Red Pepper and Tomato Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.