1. Heat the oil and butter in a wide saucepan until the butter is melted. Add the green bell pepper and stir over medium heat until limp.

2. Add the tomatoes, water, vinegar, brown sugar, and honey. Bring to a gentle bubble and cook, uncovered, for 30 minutes or until the tomatoes are reduced to a coarse purée. (Mash them against the side of the pan if necessary to achieve the desired consistency.)

3. Season with salt and pepper and stir in the cilantro. Cook for 5 minutes and spoon over hot, drained pasta. Or transfer to a bowl and refrigerate to serve chilled.