Carrots With Tomatoes Recipe

Instructions

1. Cook 2 cups of sliced young carrots in water barely to cover and salt to taste, until they are tender and the water is reduced down almost dry.
2. Put 1 tablespoon vegetable butter into a small saucepan, add 1/2 sweet bell pepper cut into small dice, and let simmer until softened.
3. Add 2 cups stewed tomatoes, the stewed carrots, salt to taste, and let simmer together for 15 minutes; then serve.