Ingredients:

one-half cup of good olive oil

sixteen cherry tomatoes

two regular-sized peppers, sliced thinly

two sprigs of thyme

salt and pepper

one teaspoon sugar

Directions:

1. Put your olive oil in a pot and heat up over medium heat. Put your tomatoes, peppers, sugar and thyme into the pan. Season with salt and pepper.

2. Cook over medium low heat till the tomatoes burst. Your sauce is ready.

3. For pasta you can serve it as is or just add some grated cheese over it. You also serve the sauce as a vegetable.

4. And you can make the sauce in bigger batches and once done put into glass jars with the olive oil and put it into your refrigerator. It will keep at least for two weeks. Presto. Easy and delish.

Bon Appetit!