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.