1. In a 4-quart saucepan, combine the oil, onions, peppers and garlic. 2. Cook over medium-high heat for 1 minute; cover, reduce heat to low and cook for 5 minutes. 3. Add the tomatoes, water, vegetable stock, basil and mint. 4. Bring to a boil over medium heat and simmer, uncovered, for 15 minutes, or until the vegetables are just tender. 5. Chef's Note: Mint and tomatoes make a beautiful pair. 6. The sweetness of the mint counteracts the natural acidity in the tomatoes and eliminates the need for added sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
