PREP 20 mins Cook 20 mins Ready in 40 mins Serves 6
1 onion, chopped
2 cloves garlic, minced 1 (28 ounce) can whole tomatoes
2 tablespoons Italian seasoning
1 cup chicken broth
1 (6 ounce) can tomato paste
Directions
1. In a hot skillet, saute bell pepper and onion on medium-high for
5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken
broth. Remove from heat.
2. Place mixture in blender and blend until the desired level of
chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one
tablespoon at a time until desired level of thickness is reached. Cook for 20
minutes, stirring occasionally.
This
was really good. We like it chunky so we
did not put it in the blinder.
Had
a nice weekend with Dan we took the bus to the u district and down to the
university village. Boy has that place
grown!! They got rid of a mexican restaurant that used to be there and the
Barns N Noble book store. Not sure what
else their building but what ever it is it will be hugh!! We also tried a new burger joint. Zippies!!
They had a chicken burger that was very good. Milk shake with real strawberries!! Dan could
have used more onion rings. Fries were
not bad as well. It was nice to have a
weekend for just the two of us.
I
have to work this Friday and Sunday.
Hopefully
if I have Saturday off we can get together with Jayne. It has been a while!!
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