Provencal Fish Sauce
| Yield: | 2 Servings |
| Categories: | Sauces |
| Stephen Ceideburg | ||
| 1/4 | c | Olive Oil |
| 16 | oz | Whole plum tomatoes, chopped, with juice |
| 1/4 | c | Finely chopped red bell pepper |
| 1/4 | c | Finely chopped green bell pepper |
| 1 | Or 2 garlic cloves, finely chopped | |
| 1/2 | ts | Dried basil, or 1 tablespoon chopped fresh |
| 1/2 | ts | Dried oregano, or 1 tablespoon chopped fresh |
| 1/2 | ts | Dried thyme, or I tablespoon chopped fresh |
| Salt and freshly ground pepper |
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