Fresh Tomato and Red Pepper Sauce

2-1/2 lb fresh tomatoes (about 5 large)
2 tbs vegetable oil
2 cups chopped sweet red peppers
3/4 cup chopped onion
1 tsp crushed garlic
1-1/4 tsp salt
1 tsp oregano leaves, crushed
1 tsp sugar
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley
8 oz spaghetti, cooked

Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes (makes about 6-1/2 cups); set aside. In a large skillet heat oil until hot. Add red peppers, onion and garlic; cook and stir occasionally until softened, about 5 minutes. Stir in salt, oregano, sugar, black pepper and reserved tomatoes; simmer, covered, until tomatoes are softened, about 7 minutes. Increase heat; boil, uncovered, until sauce is thickened, about 5 minutes. Stir in parsley. Serve over hot cooked spaghetti.

Yield: 4 portions, 4 cups

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Cajun Country -- New Iberia, Louisiana