Lunch: Turkey Meatballs with Almonds

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 large ripe tomato, chopped
1 red bell pepper, chopped
1 cup canned low-salt chicken broth
3 tablespoons chopped toasted almonds
2 bay leaves

Instructions

Heat olive oil in heavy large saucepan over medium heat. Add onion, tomato and bell pepper and cook until vegetables are soft, stirring occasionally, about 15 minutes. Add chicken broth, almonds, and bay leaves and simmer until sauce is thick and chunky, about 20 minutes. Discard bay leaf. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using.)

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