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.