CREOLE SAUCE WITH YELLOW PEPPERS

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Reference:

Gourmet, May 1994

Prep:

Active time: 10 min Start to finish: 10 min

Servings:

Makes about 2 1/2 cups.

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Submitted by:

Foodie

Ingredients

medium onions, chopped

yellow bell pepper, chopped

celery rib, chopped

garlic cloves, minced

tbsp olive oil

a 28-ounce to 32-ounce can plum tomatoes, drained and chopped

cup chicken broth

tsp minced fresh thyme leaves

Directions

In a heavy saucepan cook onions, bell pepper, celery, and garlic in oil over moderately low heat, stirring occasionally, until celery is softened. Add tomatoes, broth, and thyme and simmer sauce 25 minutes, or until most of liquid is evaporated. Season sauce with salt and pepper. Sauce may be prepared 1 day ahead and kept chilled, covered.

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