2 tbsp. butter
1/2 c. chopped onions
1/2 c. chopped green bell pepper
1/2 c. thinly sliced okra, optional
1 (16 oz.) can tomatoes, with liquid
2 tbsp. tomato paste
1 c. tomato juice
2 tbsp. chopped green olives
1/16 tsp. cayenne pepper
1/2 tsp. salt
2 beef bouillon cubes
1 1/2 tsp. granulated sugar

Melt butter in a heavy saucepan; add onions, green pepper and okra. Cook gently, stirring frequently, until onions are tender. Cut up tomatoes and add with tomato liquid to onion mixture. Add tomato paste, tomato juice, green olives, cayenne pepper, salt, bouillon cubes and sugar; mix well. Bring to a boil; simmer gently 8 to 10 minutes.

This sauce may be served with braised veal cutlets, broiled or baked fish, or used in making Shrimp Creole. Yield: 6 (1/2 cup) servings.