| 1 | In a medium skillet, saut?the chopped onion and chopped garlic over medium heat. |
| 2 | Cook until soft, do not let the mixture brown. |
| 3 | When soft add the chopped bell pepper and continue to cook until the pepper is just tender, but still crunchy. |
| 4 | Remove the tomatoes from the can and tear them into pieces. |
| 5 | Add the shredded tomatoes to the mixture in the skillet. |
| 6 | Add the liquid from the tomatoes along with an equal amount of chicken broth. |
| 7 | Simmer the mixture for 30 to 45 minutes or until the sauce is the consistency you desire. |
| 8 | Makes about 2-?cups. |
