JL Fields

Ingredients 

• 1 teaspoon olive oil (or vegetable broth)
• 1/2 cup onion, chopped
• 2 tablespoons garlic, finely diced
• 3/4 cup green pepper, diced
• 4 1/2 cups tomato, diced
• 1 tablespoon sweet basil (dry)
• 1 tablespoon oregano (dry)
• 1 teaspoon red pepper flakes (reduce to 1/2 teaspoon if you prefer less spicy)
• 1/2 to 1 teaspoon sea salt
• 1 teaspoon sugar (optional)
• 1/2 cup water

Instructions

I used the entire tomato, peel and all. If you want to remove the peel, place the tomatoes in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter.

For the Pressure Cooker

1. Heat olive oil in an uncovered pressure cooker on medium-high.
2. Add onion, garlic, and green pepper and sauté for five minutes.
3. Add tomato, basil, oregano, pepper flakes, salt, sugar, and water to the pressure cooker and stir.
4. Lock the pressure cooker in place and bring to pressure.
5. Reduce heat to maintain pressure (allow the jiggly top to gently rock back and forth).
6. Cook at pressure for 15 minutes.
7. Quick release the pressure (carry the pressure cooker to the sink; run cold water over the lid – avoiding the valve – tilted at a slight angle).

If you do not have a pressure cooker, try this on the stove

1. Heat olive oil in a large saucepan on medium-high.
2. Add onion, garlic, and green pepper and sauté for five minutes.
3. Add tomato, basil, oregano, pepper flakes, salt, sugar, and water to the pan and stir.
4. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.

YIELD:  4 CUPS