Brussels Sprouts with Tomatoes

For this recipe, obtain the largest, firmest brussels sprouts you can find. They should be about golf-ball sized. Cut the stems off about ¼ inch and remove the dark green outer leaves. Slice them length-wise about ¼ inch thick. If parts of the leaves come loose, include them with the slices.

INGREDIENTS

2 cup sliced brussels sprouts slices.

2 tablespoons olive oil

1 cup POMI chopped tomatoes

or

½ can San Marzano tomatoes, mashed

METHOD

In a large skillet, add the olive oil over medium-high heat and sauté the brussels sprouts, for 10 to 12 minutes, turning constantly to prevent browning. Lower the heat to medium-low, add the tomatoes and simmer for about 8-10 minutes until the brussels sprouts slices are mostly tender. Serve immediately as a great side dish to about anything.

To hurry the process along, you may want to steam the Brussels sprouts slices in the microwave for 1 to 2 minutes before frying them.