Creole Sauce

we use over broiled fresh tuna and multiply the recipe many times over. you can pile it on over an inch thick. from a recipe in "The Art of fish Cookery", c1965

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2  cups canned tomatoes
• 1  large onion, minced
• 4  tablespoons butter, melted
• 1  teaspoon salt
• 1  cup green pepper, minced
• 1  garlic clove, minced
• 1⁄8 teaspoon rosemary
• 3⁄8 teaspoon pepper
• 1⁄8 teaspoon paprika

Directions

1. Melt butter in saucepan over medium flame; add onion, green pepper and garlic; saute 10 minutes or until tender.
2. Add salt pepper paprika and tomatoes.
3. Bring to boiling point, cover and simmer 15 minutes or longer.
4. serve over broiled or baked fish.
5. The longer it simmers, the better the flavor.