Extra special italian sauce # 2

Yield: 8 servings

Measure Ingredient
2 tablespoons Olive oil
2 larges Cloves of garlic
1 medium Onion, chopped
4 mediums Red bell peppers, chopped
32 ounces Canned, Italian tomatoes -
\N \N Chopped, with juice
2 tablespoons Tomato paste
1½ teaspoon Basil
1 teaspoon Oregano
1 teaspoon Sugar
1 teaspoon Salt

Heat 1 tbsp oil in a large skillet, over medium heat. Add garlic, onion, and red bell peppers. Cook and stir occasionally for 10 minutes. Remove from skillet and set aside. Place tomatoes in skillet and cook over medium heat for 45 minutes, stirring occasionally, until thickened. Add tomato paste, basil, oregano, sugar, salt, remaining oil and red pepper mixture.

Cook for 10 minutes. Serve as sauce for pasta or cook longer to thicken more and serve as pizza sauce or over chicken. Sauce can be frozen and stored for up to 3 months. Note: you can substitue green peppers, although the flavor will be different.

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