Peperonata In Garden Marinara
|Garlic||2 Clove (10 gm)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garden marinara sauce||2 1⁄2 Cup (40 tbs)|
Insert slicing disc.
Following directions, slice peppers and set aside (you should have about 8 cups); then slice onions and set aside.
Change to metal blade and mince garlic.
Heat oil in a 12 to 14-inch frying pan over medium heat.
Add onions and cook, stirring occasionally, until soft (about 5 minutes).
Add garlic, peppers, and Garden Marinara Sauce; then cover and cook until peppers are tender when pierced (8 to 10 minutes).
Season to taste with salt and pepper.
Let cool to room temperature, then serve or cover and refrigerate for up to 1 week; or package airtight and freeze for up to 6 months (thaw before using).
Serving size: Complete recipe
Calories 814 Calories from Fat 552
% Daily Value*
Total Fat 62 g95.8%
Saturated Fat 7.6 g37.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1124.4 mg46.8%
Total Carbohydrates 61 g20.2%
Dietary Fiber 10.2 g40.8%
Sugars 22.3 g
Protein 4 g7.4%
Vitamin A 0.1% Vitamin C 39%
Calcium 8.2% Iron 5.8%
*Based on a 2000 Calorie diet