With bits of ham as well as heady sherry, this sauce goes nicely with Mediterranean sausages like Loukanika or Veal Sausage Marengo.
2 tablespoons olive oil
1/2 cup finely chopped smoked ham
1 medium onion, diced
1/2 green bell pepper, seeds and ribs removed, and diced
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1 teaspoon dried
1 bay leaf
2 (14.5-ounce) cans diced tomatoes, undrained
2 tablespoons tomato paste
1/4 cup dry sherry
Salt and freshly ground black pepper to taste
1. Heat oil in a saucepan over medium-high heat. Add ham, onion, green pepper, and garlic, and cook, stirring frequently, for 3 minutes or until onion is translucent. Add parsley, thyme, bay leaf, tomatoes, tomato paste, and sherry, and bring to a boil, stirring occasionally.
2. Reduce the heat to low and simmer sauce, uncovered, for 30 minutes, stirring occasionally. Remove and discard bay leaf, and season sauce to taste with salt and pepper. Serve hot.
Note: The sauce can be made up to 3 days in advance and refrigerated, tightly covered. Reheat it to a simmer over low heat, stirring occasionally.