Creole Sauce (for rice, pasta or jambalaya)

1 tablespoon canola oil
1 green bell pepper, seeded and diced
1 medium yellow onion, diced
2 cloves garlic, minced
1 16 oz can crushed tomatoes
1/2 cup water
2 teaspoons dried oregano
1 1/2 teaspoon dried thyme
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/8 teaspoon ground cayenne pepper

Heat oil in sauce pan, saute bell pepper, onion and garlic over medium heat for 8-10 minutes
Add tomatoes, water and seasonings
Cook over medium low heat for about 20 minutes, stirring occasionally