1 1/2 lb. brussel sprouts
3 tbsp. butter
1 lg. onion (finely chopped)
1 garlic clove (crushed)
1 green pepper (chopped)
1 lb. tomatoes (blanched, peeled and chopped or use can tomatoes, drained)
1/2 tsp. black pepper
1/4 tsp. basil
1 tsp. salt

With a sharp knife, trim any tough or discolored leaves from sprouts. Wash them thoroughly and cut a cross in the base of each sprout. Melt the butter in a medium saucepan over moderate heat. When the foam subsides add the onion garlic and green pepper. Cook stirring occasionally for 8 minutes. Stir in the tomatoes, sprouts, pepper, basil and salt. Reduce heat to low, cover and cook 15 to 20 minutes until sprouts are tender.