|Onion||1 Large, minced|
|Chopped green pepper||2 Tablespoon|
|Garlic clove||1 Small, minced|
|Canned italian plum tomatoes||2 Cup (32 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Stuffed olives||1⁄4 Cup (4 tbs), chopped|
1. Saute the onion, green pepper and garlic in the butter until lightly browned, stirring often.
2. Chop the tomatoes in the can, using a knife. Add the tomatoes and remaining ingredients to the sauteed mixture and simmer, partly covered, until thick, or about thirty minutes. Stir occasionally. Adjust the seasonings and remove the bay leaf.
3. Place two tablespoons of the sauce on an omelet before rolling it. Garnish with more sauce.