Ranchero Sauce - Melinda Lee

2 md Chopped Onions

2 md Cloves Garlic, Chopped

1 md Chopped Bell Pepper

14 oz Italian Plum Tomatoes

6 oz Chicken Broth

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.