Tomato Cups
Yield
8 servingsPrep
10 minCook
?Ready
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
tomatoes
or 84 ounces tomatoes, canned, drained |
|
| 1 ½ | cups |
green bell peppers
cut into 1/2 inch strips |
|
| 1 | medium |
onions
cut into rings |
|
| ⅓ | cup |
vegetable oil
|
|
| 2 | tablespoons |
vinegar
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
oregano
crushed |
|
| ¾ | teaspoon |
basil
crushed |
*
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
tomatoes
or 84 ounces tomatoes, canned, drained |
|
| 355 | ml |
green bell peppers
cut into 1/2 inch strips |
|
| 1 | medium |
onions
cut into rings |
|
| 79 | ml |
vegetable oil
|
|
| 3E+1 | ml |
vinegar
|
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
oregano
crushed |
|
| 3.8 | ml |
basil
crushed |
*
|
| 1.3 | ml |
black pepper
|
|
Directions
Combine all of the ingredients in a large salad bowl.
Toss lightly to mix well, then cover and refrigerate until servings time.
