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Spanish Sauce for Omelet

1 quart can tomatoes 2 tablespoons Karo 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons Mazola 2 tablespoons minced onion 3 tablespoons minced green pepper 1/2 cup minced mushrooms (optional) 1/4 cup sliced olives 3 tablespoons Argo or Kingsford's Cornstarch Put the Mazola in a saucepan, add the mushrooms, onion and green pepper and fry five minutes. Add the tomatoes, Karo and seasonings and simmer twenty minutes. Thicken with the cornstarch dissolved in one-fourth cup cold water. Add the olives.