1In 3-quart saucepan, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
2Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 45 minutes.
3Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.