Sweet Tomato Salsa

1 Tbs vegetable oil
1 rib of celery, diced
1 small green bell pepper, diced
1 16 oz can diced tomatoes
1 tsp vinegar (apple cider or similar, or to taste)
1 tsp sugar
1 tsp cayenne pepper/red pepper, or to taste
salt to taste
1 tsp cornstarch and 2 tsp water

Saute the celery and bell pepper in oil over meduim heat until a bit soft. Add the tomatoes, vinegar, sugar, pepper and salt. Bring to a boil. Simmer a few minutes. Make a slurry out of the cornstarch and water. Add to the tomato mixture and stir so it won’t clump together. The consistency of the salsa must be barely thickened. Taste the seasoning and adjust as necessary. Chill before serving.