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Ingredients Jump to Instructions ↓

  1. 3 Ripe tomatoes

  2. 1 tablespoon 15ml Vegetable oil

  3. 1 cup 62g / 2 1/5oz Thinly-sliced green onions

  4. 1 cup 237ml Thinly-sliced zucchini

  5. 2 Garlic clove - minced

  6. 1 Green and/or red pepper - cut thin

  7. 1" strips

  8. 2 tablespoons 30ml Chopped parsley

  9. 1/2 teaspoon 2 1/2ml Tabasco pepper sauce

  10. 1 1/2 cups 355ml Chicken broth

  11. 1/3 cup 78ml Dry white wine

Instructions Jump to Ingredients ↑

  1. Peel, seed and coarsely chop tomatoes to measure about 1 1/4 cups; drain and reserve all liquid, about 1/2 cup. In large skillet, heat oil over medium heat. Add green onions, zucchini and garlic; stirring frequently; cook 1 minute.

  2. Add tomatoes, pepper strips, parsley and Tabasco sauce. Stirring frequently, cook 1 minute.

  3. Remove from heat. Turn into large bowl. Stir in reserved tomato liquid, broth and wine until well mixed. Cover; refrigerate several hours or overnight.

  4. This recipe yields four 1-cup servings.

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