Name: Creole Sauce with Yellow Peppers
Yield: Makes about 2 1/2 cups
Ingredients: 2 medium onions, chopped; 1 yellow bell pepper, chopped; 1 celery rib, chopped; 4 garlic cloves, minced; 2 tablespoons olive oil; a 28-ounce to 32-ounce can plum tomatoes, drained and chopped; 1 cup chicken broth; 1 teaspoon minced fresh thyme leaves

This recipe was created to accompany Grilled Spiced Chicken Breasts . Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes about 2 1/2 cups

Ingredients

2 medium onions, chopped

1 yellow bell pepper, chopped

1 celery rib, chopped

4 garlic cloves, minced

2 tablespoons olive oil

a 28-ounce to 32-ounce can plum tomatoes, drained and chopped

1 cup chicken broth

1 teaspoon minced fresh thyme leaves

Preparation

In a heavy saucepan cook onions, bell pepper, celery, and garlic in oil over moderately low heat, stirring occasionally, until celery is softened. Add tomatoes, broth, and thyme and simmer sauce 25 minutes, or until most of liquid is evaporated. Season sauce with salt and pepper. Sauce may be prepared 1 day ahead and kept chilled, covered.

TagsCondiment Sauce Bell Pepper Vegetable Onion Root Vegetable Canned Tomato Tomato Nut Free Dairy Free Gluten Free Meal Prep Simmer Gourmet

Recipe notes

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