2 c. diced onions
2 c. diced celery
4 cloves garlic
2 c. chopped green peppers
4 tbsp. olive oil
3 lb. canned tomatoes, crushed
1 c. water
2 bay leaves
1/4 tsp. thyme
4 tbsp. chopped parsley
Salt and pepper to taste
1 tbsp. corn starch

Saute onion, celery, garlic and peppers in olive oil. Add tomatoes, water and all other ingredients except corn starch and simmer about 1 hour. Thicken with corn starch.

Pass another dish of the sauce at the table to serve with the rice.