|Olive oil||1⁄3 Cup (5.33 tbs)|
|Ripe tomatoes/2 cups canned tomatoes, drained||3|
Heat olive oil in a large skillet that has its own top.
Add onions, zucchini, green peppers, and salt.
Stir once or twice to blend, cover.
Simmer about 40 minutes.
While this is cooking, put fresh tomatoes in a saucepan, cook until soft.
Stir and mash them slightly.
If canned tomatoes are used, break them into pieces.
Add tomatoes to skillet, cook just 5 minutes more, until flavors are blended.
These are delicious served hot but are just as good served as a cold vegetable if leftover.
Using the same recipe, try 1 teaspoon dillweed or 1 teaspoon oregano.
This makes a good variation.