Name: Red Bell Pepper and Tomato Sauce with Basil
Prep time: 5 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 beefsteak tomatoes (to yield about 2 cups chopped); 1 to 2 tablespoons of olive oil; 2 red bell peppers (to yield about 2 cups chopped), stemmed and seeded; fresh basil leaves, (1/4 to 1/2 cup loosely packed); freshly cracked pepper; water, about 1/2 cup; 1 to 2 tablespoons of butter, room temperature; kosher salt

tomato sauce

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Inspired by a red pepper tomato sauce in The Tra Vigne Cookbook, the book that introduced me to summer squash spaghetti, another favorite recipe this time of year.

Milk

Gluten Free

Lactose Free

Vegetarian

Paleo

Whole 30

Mediterranean

Fresh Vegetables

gram

beefsteak tomato

Oils

milliliter

olive oil

red bell pepper

fresh basil

Seasonings

pepper

Water

water

Butter & Margarine

butter

salt

Saturated Fat

Cholesterol

Calcium

Minerals

Sodium

Calories

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Riboflavin (B2)

Vitamins

Vitamin B6

Choline

Beta-carotene

Vitamin A

Potassium

Protein

Carbohydrates

Vitamin C

Copper

Manganese

Vitamin K

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Alpha-carotene

Lycopene

Iron

Sugar

Dietary Fiber

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Red Bell Pepper and Tomato Sauce with Basil

Produce

Baking Goods

Beverages

Dairy

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