Spanish Sauce for Omelet Recipe ingredients

• 2 quart can tomatoes
• 2 tablespoons Karo
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons Mazola
• 2 tablespoons minced onion
• 3 tablespoons minced green pepper
• ½ cup minced mushrooms (optional)
• ¼ cup sliced olives
• 3 tablespoons Argo or Kingsford's Cornstarch

To prepare this Spanish Sauce for Omelet Recipe, first put the Mazola in a saucepan, add the mushrooms, onion and green pepper and fry five minutes. Add the tomatoes, Karo and seasonings and simmer twenty minutes. Thicken with the cornstarch dissolved in one-fourth cup cold water. Add the olives.