Categories: Sauces, Mexican 
      Yield: 1 servings 
  
      2 md Chopped Onions                     14 oz Italian Plum Tomatoes 
      2 md Cloves Garlic, Chopped              6 oz Chicken Broth 
      1 md Chopped Bell Pepper             
  
  In a medium skillet, saut‚ the chopped onion and chopped garlic over medium 
  heat.  Cook until soft, do not let the mixture brown.  When soft add the 
  chopped bell pepper and continue to cook until the pepper is just tender, 
  but still crunchy.  Remove the tomatoes from the can and tear them into 
  pieces.  Add the shredded tomatoes to the mixture in the skillet. Add the 
  liquid from the tomatoes along with an equal amount of chicken broth. 
  Simmer the mixture for 30 to 45 minutes or until the sauce is the 
  consistency you desire.  Makes about 2-1/2 cups.  From: Melinda Lee, KNX 
  Food News Hour, KNX Radio, Los Angeles.