Spanish Tomato Sauce

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  • 3 tablespoons olive oil, divided use
  • 4 ounces smoked ham, cut into 1/4-inch pieces
  • 1 cup diced onion
  • 1 cup diced green bell peppers
  • 4 garlic cloves, chopped
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 28-ounce cans diced tomatoes in juice, drained
  • 3/4 cup dry sherry


Heat 2 tablespoons oil in large saucepan over medium-high heat. Add ham, sauté until golden, about 8 minutes. Using slotted spoon, transfer ham to small bowl.

Add 1 tablespoon oil to saucepan. Add onion, bell peppers, garlic, thyme and bay leaf. Redude heat to medium-low. Cover; simmer until vegetables are tender, stirring occasionally, about 10 minutes.

Add tomatoes and sherry. Bring to simmer. Cover partially; simmer over medium heat until mixture thickens slightly, stirring occasionally, about 20 minutes. Discard bay leaf. Stir in ham. Season with salt and pepper. (Can be made one day ahead. Cover; chill. Bring to simmer before using.)

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