Approximate recipe for a not so bad tomato and bell-pepper sauce.

1. Get a red bell pepper.
2. Cut it in half. Put half back into a refrigerator-thing.
3. Take out the inside white stuffs from the pepper.
4. Chop the pepper up and then boil it.
5. Place the pepper and that water in a blender. Add in a bit of tomato paste. Blend.
6. While that's going on, get a skillet.
7. Compliment the skillet on its good looks.
8. Add some heat to the skillet. Place mustard, (whether in powder or sauce form,) cumin, soy sauce, powdered or crushed garlic, and powdered or diced onion on the skillet.
9. Pour the liquified pepper into the skillet and mix everything together.
10. Add, if you desire, some meatless ground.
11. Heat until it bubbles.
12. Mix the sauce often.
13. Heat it some more, for completeness.
14. Stop when you think it has experienced enough fire.
15. Sacrifice the most savory portion to Zeus and to Pallas Athene.
16. Enjoy, hopefully. I recommend eating with pasta and spinach.