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Directions:

Saute the onion, green pepper and garlic in the butter until lightly browned stirring often.  Chop the tomatoes in the can, using a knife.  Add the tomatoes and remaining ingrediens to the sauteed mixture and simmer, partly covered, until thick or about thirty minutes.  Stir occaionally.  Adjust the seasoning and remove the bay leaf.

Place two tablespoons of the sauce on a omelet before rolling it.  Garnish with more sauce.