In a 2 qt. saucepan over medium high heat, heat 1 tbsp. vegetable oil; add 1 each red and green bell pepper, cored, seeded and diced (about 2 cups),1 medium size onion, diced (about 3/4 cup) and 1 large clove garlic, crushed. Cook about 10 minutes, stirring frequently, until tender. Stir in 2 large fresh, ripe tomatoes, diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce; cook 1 minute longer until heated through. Makes about 1 1/2 cups.