Recipe: Pepper and Tomato Saute (1982)

PEPPER AND TOMATO SAUTE

2 tablespoons vegetable oil
3 large green bell peppers, cut into large chunks
1 medium onion, chopped
2 large tomatoes, peeled and cut into large chunks
1 teaspoon salt
1/2 teaspoon basil

In 12-inch skillet over medium heat, in hot salad oil, cook green peppers and onion 10 minutes.

Add tomatoes, salt, and basil; reduce heat to low; cover and simmer until vegetables are tender, stirring occasionally, about 10 to 15 minutes.

Makes 5 servings
From: Recipelink.com
Source: Magazine recipe clipping: Good Housekeeping magazine, August 1982