3 lbs. fresh, ripe Italian plum tomatoes, cut in half lengthwise & seeded, or 3 c. canned Italian plum tomatoes, with their juice
1/2 tsp. sugar
2 cloves
1/2 tsp. salt
2 tbsp. butter
2 tbsp. olive oil
1 lg. onion, finely sliced
1 garlic clove, finely chopped
2 green, red or yellow bell peppers, seeded & thinly sliced lengthwise
Freshly ground pepper to taste
1/4 tsp. cayenne pepper (opt.)

Place the tomatoes, sugar, cloves and salt in a large saute pan, bring to a boil and cook, covered over a medium heat, stirring occasionally for 5 minutes. Remove the cover and continue cooking, stirring occasionally for 20 minutes.

Heat the butter and oil in a frying pan, add the onion and saute over medium heat until transparent. Add the garlic, saute another minute, add the peppers, and saute for 5 minutes; set aside.

Remove and discard the cloves from the tomatoes. Pass the tomato sauce through a food mill to eliminate the skins and puree. Stir the puree into the pepper mixture and simmer over a low heat for 5 minutes. Add black pepper and, if you wish, cayenne pepper. Makes 1 1/2 to 2 cups sauce.