Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Green Pepper;chopped |
| 2 \N | Garlic;crushed;cloves |
| 1 cup | Onion;chopped |
| ½ cup | Celery;minced |
| 16 ounces | Tomato;can undrained |
| 1 \N | Bay Leaf; |
| 1½ teaspoon | Tabasco Sauce |
| 1 teaspoon | Worcestershire |
| ½ teaspoon | Thyme;dried |
| \N \N | Salt; |
| \N \N | Sugar; |
| \N tablespoon | Butter |
Chop tomatoes, set aside. Reserve liquid from can.
Saute all remaining vegetables in butter till tender.
Add herbs and spices, cook 1 more minute.
Add tomatoes and reserved liquid from can, cook about 10 minutes more.
Discard bay leaf before serving.