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Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 can(s) (14 1/2 ounces) stewed tomatoes , coarsely chopped 2 can(s) (15 ounces total) caponata

  3. 1/4 cup(s) basil , chopped

Instructions Jump to Ingredients ↑

  1. In 10-inch skillet, heat olive oil over medium heat. Add stewed tomatoes, coarsely chopped, with their juice, and cook 3 minutes.

  2. Add caponata and cook, stirring 3 minutes.

  3. Remove from heat; Stir in 1/4 cup chopped basil. Serve at room temperature or chilled.

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