This is a good sauce for pasta and other grains, as well as fish, meat, tempeh, beans, whatever. I’ve added broth and made soup with the basic recipe. Chop the peppers finely or coarsely, depending on the texture you’d like the sauce to have. If not using bacon, then use the vegetable oil to sauté the vegetables.

4 or so slices bacon, diced or 2 T vegetable oil
1 c finely chopped onion
1 minced clove garlic
1 t finely chopped, peeled fresh ginger, optional
2 green peppers, cored, seeded, and
5 or 6 tomatillos, quartered; or 2 medium tomatoes, coarsely chopped; or both!
salt and pepper, to taste
1/2 c grated Parmesan or Romano cheese, for serving, optional

1. Put bacon in a skillet and fry for a couple of minutes. Or, heat vegetable oil in a skillet. Add onion and sauté for about 5 minutes, stirring frequently. Add garlic and ginger, if using, and cook, stirring, for a minute. Add the peppers, tomatillos, salt, and pepper and stir to combine.

2. Reduce heat, cover skillet and stew for about 25 minutes, stirring occasionally, until the mixture is saucy. Taste for seasonings. Top sauce with grated cheese when serving, if you like.