4 – 28 0z. cans imported whole peeled tomatoes, lightly pureed in the blender

1 red onion, diced finely

1/2 a green bell pepper (or 1 small sweet frying pepper)

1/2 c olive oil

12 basil leaves or a tbl of pesto sauce

salt and pepper to taste

In a heavy-bottomed dutch oven, saute the onion and pepper in oil until lightly browned.

Add tomatoes, salt and pepper and simmer on low heat for about 15 – 20 minutes.  Add basil or pesto toward the end.