TOMATO VEGETABLE MEDLEY

By ClaudiaJan

Ingredients

• 3 tablespoons olive oil
• 2 large onions, coarsely chopped (4 cups)
• 2 green bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)
• 2 red bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)
• 5 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 large tomato, cored and coarsely chopped (2 cups)
• 3 cups mixed cilantro leaves and tender stems
• Coarse salt and ground pepper

Preparation

Step 1

Directions

In a 5-quart Dutch oven or pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.

Add bell peppers, garlic, oregano, and cumin; cook, stirring often, until peppers are crisp-tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more.

Transfer to a food processor. Add cilantro, and puree until slightly chunky. Season with salt and pepper.

If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers. Freeze until ready to use, up to 3 months.