|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Sliced mushrooms||4 Ounce|
|Canned tomatoes/1 quart tomatoes||28 Ounce|
|Cayenne pepper||1 Dash|
Saute onion and green pepper in butter until softened but not brown. Add remaining ingredients. (Use either celery or mushrooms, or both.) Simmer until vegetables are tender (10 to 15 minutes). Adjust seasonings to taste. Serve with meat, fish, or cheese dishes. If desired, thicken slightly with about 1 tablespoon roux to use in making Spanish Omelet.