1 lb. Brussels sprouts
1 med. onion, chopped
Salt and black pepper to taste
1 c. diced tomatoes or 1 (16 oz.) can tomatoes with liquid
1 tbsp. oil
1 clove garlic, minced or pressed
1 tsp. dried basil leaves
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 15 minutes or until onion is tender. Stir in tomatoes, basil, salt and black pepper. Simmer for 8-10 minutes, stirring occasionally.

Meanwhile, cook Brussels sprouts in boiling salted water, uncovered for 6-8 minutes or until tender. Drain well. Combine with tomato sauce. Heat 2-3 minutes longer. Transfer to serving platter. Sprinkle with grated cheese and serve.

TIPS: You can use 2 (10 oz.) packages frozen Brussels sprouts for the fresh. Cook according to package directions.

Preparation time: 15 minutes; cooking time: 15-20 minutes.