Tomato-basil sauce for pasta

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive oil
½ cup Chopped onion
3 larges Garlic cloves, minced
4 \N Ripe large tomatoes,
\N \N Chopped (4 cups)
2 larges Red bell peppers, seeded,
\N \N Chopped (2 1/2 cups)
2 cups Sliced fresh mushrooms
¼ cup Chopped fresh basil (or
\N \N 3 tsp dried basil leaves
2 teaspoons Dried oregano leaves
½ teaspoon Salt
¼ cup Tomato paste

Heat oil in large nonstick skillet over medium-high heat until hot.

Add onion and garlic; cook, stirring occasionally, until onion is soft but not browned. Stir in remaining ingredients except tomato paste. Bring to a boil. Reduce heat to medium; cook, uncovered, for 15-20 minutes or until sauce is thickened and peppers are tender, stirring occasionally. Stir in tomato paste; heat thoroughly. If thicker sauce is desired, puree all or part of sauce in blender container or food processor bowl with metal blade. Serve hot over cooked pasta. Makes 4 Cups

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