Recipe: Tomato and Red Pepper Salad (using canned tomatoes) (Del Monte recipe, 1988)

TOMATO AND RED PEPPER SALAD

"A colorful, marinated salad. Can be made several days ahead."

1 small onion, sliced
1 clove garlic, minced
3 tbsp. olive oil
3 red bell peppers, cut in strips
1 tsp, basil, crushed
2 cans (14 1/2 oz. each) Del Monte Whole Peeled Tomatoes, drained
1/4 cup red wine vinegar
1/2 tsp. sugar
Salt and pepper
Lettuce (for serving)

Saute onion and garlic in oil until soft.

Add peppers and basil; cook 3 minutes.

Cut tomatoes in half. Add to peppers; heat through. Stir in vinegar and sugar.

Cover and refrigerate several hours.

TO SERVE:
Drain; season with salt and pepper to taste. Serve on bed of lettuce, if desired.

MICROWAVE DIRECTIONS:
Combine onion, garlic and oil in 2-qt. microwavable dish. Cover and cook on high 1 minute. Cut tomatoes in half. Add tomatoes, peppers and basil to onions. Cover and cook on high 8 minutes. Stir in vinegar and sugar. Proceed as directed above.

Makes 6-8 servings
From: Recipelink.com
Source: Recipe flyer: The Del Monte Tomato Times, Premier Edition, Volume 1, Del Monte Corporation, 1988