Pepperonata Sauce

[Mandra]

I love this on chicken!



Peperonata Sauce



¼ c. butter

¼ c. olive oil

1 lg. Spanish onion

2 ½ c. diced green and sweet red peppers

1 ½ c. diced skinned tomatoes

2 tsp. garlic oil

1 tsp. basil

1 tsp. salt

¼ tsp. freshly ground pepper



Heat butter and oil in a heavy frying pan until hot. Add the onion and sauté over low heat until lightly browned. Add the green and red peppers, tomatoes, garlic oil and basil; bring to a boil. Reduce heat and stir in salt and pepper. Cover and simmer for about 15 minutes or until vegetables are tender. Pour into blender container and blend until smooth. Store in covered container. Serve on pork pie and other meat dishes.



Makes about 4 cups.

1/2 cup has apx.:
12.75g fat,
7g carbs,
1.75g fiber
1.13g protein

[LukeA]

Sounds good, it will be used very soon...thanks! :D

[Mandra]

Garlic Oil
5 lg cloves of Garlic
1 c. olive oil

Peel the garlic, then mash through a garlic press. Place in a 1 pint jar and pour the olive oil over garlic. Cover with a jar lid and shake well. Let stand at room temperature for 1 week, shaking well once every day. Will keep indefinitely. One teaspoon oil may be substituted for 2 cloves of crushed garlic in any recipe.