| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 2 | Servings | ||
INGREDIENTS
| Stephen Ceideburg | ||
| 1/4 | c | Olive Oil |
| 16 | oz | Whole plum tomatoes, chopped, with juice |
| 1/4 | c | Finely chopped red bell pepper |
| 1/4 | c | Finely chopped green bell pepper |
| 1 | Or 2 garlic cloves, finely chopped | |
| 1/2 | ts | Dried basil, or 1 tablespoon chopped fresh |
| 1/2 | ts | Dried oregano, or 1 tablespoon chopped fresh |
| 1/2 | ts | Dried thyme, or I tablespoon chopped fresh |
| Salt and freshly ground pepper |
INSTRUCTIONS
Combine all ingredients. Makes about 2 cups. For albacore, snapper, sea bass or swordfish. To use: Pour over fish filets in a large flat glass dish. Marinate 30 minutes while making fire, While fish is cooking, put marinade in a saucepan and bring to a boil. Cook 4 to 5 minutes. Serve on grilled fish. PER 1/4 CUP: 70 calories, 1 g protein, 3 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 92 mg sodium, 0 g fiber. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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