Southwestern Stewed Tomatoes
|Olive oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Green pepper||1 Small, cored, seeded, and chopped|
|Chopped jalapeno pepper||To Taste|
|Water||1⁄4 Cup (4 tbs)|
|Tomatoes||2 Pound, peeled, seeded, and cut into eighths (4 Medium Sized)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Minced basil/1 teaspoon dried basil, crumbled||3 Tablespoon|
1 In a 12 inch nonstick skillet, heat the oil over low heat.
Add the garlic and cook, stirring, for 2 minutes.
Add the green and jalapeho peppers and cook, stirring frequently, for 5 minutes.
Add the water and cook, stirring occasionally, for 4 minutes or until the peppers soften.
Stir in the tomatoes, salt, and basil, raise the heat to moderately high, and cook for 5 minutes or until the mixture is thick but the tomatoes still have some shape.
If the tomatoes seem too dry, add more water