Creole Sauce

1/2 small onion, sliced

1 or 2 frying peppers ( 1 bell pepper) cleaned and sliced

2 tbsp. oil

2 cups chopped fresh tomatoes or 1 can (15 oz.) tomatoes

1/2 tsp. salt

2 tbsp. sugar

1 tsp. vinegar

1 tbsp. cornstarch water

Fry onion and peppers in oil until onion is clear and pepper is spotted with brown. Add tomatoes, salt, sugar, and vinegar. Bring to boiling, turn down to simmer. Cover and cook at least 20 minutes to blend the flavors. Thicken just before serving with cornstarch dissolved in a little water. Use on eggs or meat. Makes 2 cups. Serves 4.

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