Southwestern Stewed Tomatoes Recipe
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
1 small sweet green pepper, cored, seeded, and chopped
1 teaspoonchopped jalapeno pepper
1/4 cup water
4 medium-size tomatoes (2 pounds), peeled, seeded, and cut into eighths
1/4 teaspoon salt, or to taste
3 tablespoons minced fresh basil or 1 teaspoon dried basil, crumbled
Directions
1 In a 12 inch nonstick skillet, heat the oil over low heat.
Add the garlic and cook, stirring, for 2 minutes.
Add the green and jalapeho peppers and cook, stirring frequently, for 5 minutes.
Add the water and cook, stirring occasionally, for 4 minutes or until the peppers soften.
Stir in the tomatoes, salt, and basil, raise the heat to moderately high, and cook for 5 minutes or until the mixture is thick but the tomatoes still have some shape.
If the tomatoes seem too dry, add more water
Add the garlic and cook, stirring, for 2 minutes.
Add the green and jalapeho peppers and cook, stirring frequently, for 5 minutes.
Add the water and cook, stirring occasionally, for 4 minutes or until the peppers soften.
Stir in the tomatoes, salt, and basil, raise the heat to moderately high, and cook for 5 minutes or until the mixture is thick but the tomatoes still have some shape.
If the tomatoes seem too dry, add more water
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