1 tablespoon olive oil
3 cloves garlic, minced
1 small green bell pepper, cored, seeded, and chopped (1/2 cup)
1 teaspoon chopped jalapeno pepper
4 medium tomatoes (2 pounds), peeled, seeded, and cut into eighths
1/4 teaspoon salt, or to taste
3 tablespoons minced fresh basil or 1 teaspoon dried basil, crumbled

1 tablespoon olive oil 3 cloves garlic, minced 1 small green bell pepper, cored, seeded, and chopped (1/2 cup) 1 teaspoon chopped jalapeno pepper 4 medium tomatoes (2 pounds), peeled, seeded, and cut into eighths 1/4 teaspoon salt, or to taste 3 tablespoons minced fresh basil or 1 teaspoon dried basil, crumbled

1. In a 12 inch nonstick skillet, heat oil over low heat. Add garlic and cook, stirring, for 2 minutes. Add green and jalapeno peppers and cook, stirring frequently, for 5 minutes. Add 1/4 cup water and cook, stirring occasionally, for 4 minutes or until peppers soften.

2. Stir in tomatoes, salt, and basil; raise heat to medium high, and cook for 5 minutes or until mixture is thick but tomatoes still have some shape. If tomatoes seem to dry, add more water.