Herbed Tomato Corn And Pepper Saute
|Onion||1 , minced|
|Red bell pepper/Green bell pepper||1 , diced|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced (Or To Taste)|
|Tomatoes||3 Large, peeled, seeded, and coarsely chopped|
|Minced marjoram/1 teaspoon dried, crumbled||1 Tablespoon (Fresh, Or To Taste)|
|Fresh thyme leaves/1/2 teaspoon dried, crumbled||1 1⁄2 Teaspoon|
|Corn kernels||2 Cup (32 tbs), thawed, if frozen|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
In a large skillet cook the onion and the bell pepper with salt and pepper to taste in the oil over moderate heat, stirring occasionally, until the onion is softened.
Add the garlic and cook the mixture, stirring, for 1 minute.
Add the tomatoes, the marjoram, and the thyme and simmer the mixture, stirring occasionally, for 5 minutes.
Add the corn, and salt and pepper to taste and simmer the mixture for 10 minutes, or until the corn is tender and most of the liquid has evaporated.
Stir in the parsley.