- 3 tablespoons olive oil
- 4 ounces smoked ham, cut into 1/4-inch pieces
- 1 cup diced onion
- 1 cup diced green bell peppers
- 4 garlic cloves, chopped
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 28-ounce cans chopped diced tomatoes in juice, drained
- 3/4 cup dry Sherry
- Heat 2 tablespoons oil in large saucepan over medium-high heat. Add ham; sauté until golden, about 8 minutes. Using slotted spoon, transfer ham to small bowl.
- Add 1 tablespoon oil to saucepan. Add onion, bell peppers, garlic, thyme and bay leaf. Reduce heat to medium-low. Cover; simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add tomatoes and Sherry. Bring to simmer. Cover partially; simmer over medium heat until mixture thickens slightly, stirring occasionally, about 20 minutes. Discard bay leaf. Stir in ham. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using).