Source: dLife

A light tomato sauce with plenty of Creole flavors.

Servings

1.5 chopped green bell peppers
0.75 cup sliced carrots
0.5 cup sliced white onion
0.5 cup fresh chopped celery
3 medium garlic cloves , minced
2 tbsp olive oil
1 medium tomatoes , chopped
1 tsp ground basil leaves
1 tsp oregano leaves
1 tsp paprika
0.5 tsp ground thyme
0.5 tsp gumbo file powder (optional)
1 floz bay leaf
0.25 tsp ground cayenne (red pepper)
0.5 tsp salt , to taste (optional)
1 cup low sodium vegetable broth
1 cup tomato sauce, low sodium

1 In large skillet, heat oil over medium. Cook bell peppers, carrots, onion, celery, and garlic 8 to 10 minutes or until peppers are soft.
2 Add tomato, basil, oregano, paprika, thyme, gumbo powder, bay leaf, cayenne pepper, and salt.
3 Simmer over medium heat 2 to 3 minutes, stirring often.
4 Add broth and tomato sauce and bring to boil. Lower heat and simmer 20 minutes, stirring often. Remove bay leaf. Serve.