1 1/2 tsp. olive oil
4 red bell peppers, seeded and chopped
2/3 C. thinly sliced carrots
1 C. diced, drained, canned tomatoes
1/3 C. tomato puree
1 tsp. minced garlic
1/8 tsp. ground black pepper
1/2 C. peeled and chopped fresh pears
1/2 tsp. minced diced basil
Heat oil in large skillet. Sauté the peppers and carrots until
soft. Add tomatoes, tomato puree, garlic, pepper, pears, and
basil. Simmer for 30 minutes or until vegetables are soft. Put in
blender and puree until smooth.
Serve over pasta. |
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