Bob Greene's Pepper and Olive Tomato Sauce

This is wonderful over chicken or fish, even pasta. I served it with ladypit's "Baked Tilapia With Lots of Spice". The sauce has just a little kick, thanks to the cayenne pepper...leave it out if you prefer.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup sweet onion, chopped (1 medium)
• 2  garlic cloves, finely chopped
• 1⁄2 cup red bell pepper, coarsely chopped
• 1⁄2 cup yellow bell pepper, coarsely chopped
• 1 (28 ounce) can whole canned tomatoes, undrained, cut up
• 2  tablespoons tomato paste
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄2 cup kalamata olive, sliced

Directions

1. In 10-inch skillet, heat oil over medium heat.
2. Cook onion, garlic, and bell peppers in oil 4-5 minutes, stirring frequently, until crisp-tender.
3. Stir in tomatoes, tomato paste, and crushed red pepper. Heat to boiling.
4. Reduce heat; simmer 20-25 minutes or until thickened, stirring occasionally.
5. Stir in olives.