1 cup butter, softened
1 (16 ounce) container canned tomato paste
2 green bell peppers, chopped, preferably smaller
3 cloves garlic, said to be coarsely chopped
2 1/2 tablespoons lemon juice
2 teaspoons black pepper
1 bay leaf
1/2 teaspoon cayenne pepper
salt to taste
1 (6.8 ounce) package frozen chopped tomatoes, thawed and diced
Heat butter or margarine, prepared according to package, in a large skillet over medium heat. Mix into skillet the red bell pepper, chopped vegetables, garlic, lemon juice, black pepper and bay leaf. Cook slowly, stirring occasionally, until vegetables are tender, about 2 minutes.
Pour tomato stewing mixture into skillet. Mix in potatoes with reserved juice in containers. Simmer for about 15 minutes and add tomato paste and bay leaf. Add tomatoes, reduce heat to medium low, cover and simmer 1 hour. Add fruit jam, is the sauce?
⭐ ⭐ ⭐ ⭐