- 1/4 cup virgin olive oil
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 2 teaspoons minced garlic
- 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained
- 1 tablespoon red wine vinegar
- 1/2 cup thinly sliced fresh basil
- 1/2 cup slivered almonds, toasted
- Heat oil in a large skillet over high heat, add onion, bell pepper and garlic. Cook about 8-9 minutes, stirring frequently, or until onion is soft and liquid is evaporated to develop flavor.
- Blend in tomatoes, vinegar and basil; cook about 1 minute or until heated through. Stir in almonds. Season to taste.
- Serve over pasta, seafood or chicken as a main dish. Or, serve on slices of French bread or wrapped in lettuce leaves for an appetizer.