Italian tomato sauce

Yield: 6 servings

Measure Ingredient
3 tablespoons Olive oil
2 cups Chopped onions
1 medium Bell pepper, diced
2 teaspoons Basil
1 teaspoon Oregano
1 teaspoon Thyme
1½ teaspoon Salt
13 ounces Canned toamtoes, chopped
6 ounces Tomato paste
1 tablespoon Honey
\N \N Black pepper, lots
6 eaches Garlic cloves, minced
\N \N Parsley

Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt.

Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.

Add tomatoes, tomato paste, honey & black pepper. Bring to a boil.

Lower heat & simmer, partially covered, for 20 to 30 minutes.

Add garlic & cook 10 minutes more. Either let the sauce sit for a couple of hours or serve now.

Serve over spaghetti & with homemade garlic bread.

Mollie Katzen, "Moosewood Cookbook", Revised Edition

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