1 lb. Brussels sprouts 1 Tbsp. oil 1 medium onion, chopped 1 clove garlic, minced and pressed 1 c. diced tomatoes or 1 can 16 oz. tomatoes with liquid 1 tsp. dried basil leaves salt and pepper to taste 1/2 c. grated Swiss cheese (optional) Wash and trim Brussels sprouts of any yellow leaves. In heated oil, saute onion and garlic for about 5 minutes or until onion is tender. Stir in tomatoes, basil, salt and black pepper. Simmer for 8 to 10 minutes, stirring occasionally. Meanwhile, cook Brussels sprouts in boiling salted water, uncovered, for 6 to 8 minutes or until tender. Drain well. Combine with tomato sauce. Heat 2 to 3 minutes longer. Trans- fer to serving platter. Sprinkle with grated cheese, if used, and serve. Serves 4.
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