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INGREDIENTS:

4 tablespoons butter

1/3 cup finely diced onion

1/3 cup finely diced

deribbed and seeded green bell pepper

1 garlic clove, crushed

1 tablespoon curry powder

1/2 teaspoon crumbled dried thyme

One 16-ounce can stewed tomatoes, chopped, with their liquid

1 teaspoon salt

1/4 teaspoon pepper 
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INSTRUCTIONS:

Melt the butter in a skillet over medium-high heat. Add the onion, green bell pepper, the crushed garlic clove, curry powder and thyme. Cook, stirring over medium heat until the vegetables are softened.

Add the canned stewed tomatoes and their liquid and gently simmer for 5 minutes. Season the sauce with salt and pepper. You may need to add some water if the sauce becomes too thick.

Yields 3 cups 

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This simple sauce takes very little time to prepare. Use it on cooked chicken or pork, pasta or rice.
