Tomato-basil sauce for pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Chopped onion |
| 3 | larges | Garlic cloves, minced |
| 4 | Ripe large tomatoes, | |
| Chopped (4 cups) | ||
| 2 | larges | Red bell peppers, seeded, |
| Chopped (2 1/2 cups) | ||
| 2 | cups | Sliced fresh mushrooms |
| ¼ | cup | Chopped fresh basil (or |
| 3 tsp dried basil leaves | ||
| 2 | teaspoons | Dried oregano leaves |
| ½ | teaspoon | Salt |
| ¼ | cup | Tomato paste |
Directions
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