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2 tb Olive oil 2 tb Tomato paste
2 lg Cloves of garlic, minced 1 1/2 ts Dried basil
1 md Onion, chopped 1 ts Dried oregano
32 oz Whole tomatoes, chopped -- 1 ts Sugar
With juice (canned tomato) 1 ts Salt
4 md Red bell peppers, chopped
1 servings
Heat 1 tablespoon oil in a skillet, over medium heat. Add garlic, onion
and red pepper. Cook 10 minutes, stirring occasionally. Remove from
skillet and set aside. Add tomatoes to skillet. Cook over medium heat for
45 minutes. Stir occasionally, cook until thickened. Add tomato paste,
basil, oregano, sugar, salt, remaining oil and red pepper mixture. Cook
for 10 minutes.
Serve as sauce for pizza or cook longer to thicken more and serve over
hot, cooked pasta.
2 lg Cloves of garlic, minced 1 1/2 ts Dried basil
1 md Onion, chopped 1 ts Dried oregano
32 oz Whole tomatoes, chopped -- 1 ts Sugar
With juice (canned tomato) 1 ts Salt
4 md Red bell peppers, chopped
1 servings
Heat 1 tablespoon oil in a skillet, over medium heat. Add garlic, onion
and red pepper. Cook 10 minutes, stirring occasionally. Remove from
skillet and set aside. Add tomatoes to skillet. Cook over medium heat for
45 minutes. Stir occasionally, cook until thickened. Add tomato paste,
basil, oregano, sugar, salt, remaining oil and red pepper mixture. Cook
for 10 minutes.
Serve as sauce for pizza or cook longer to thicken more and serve over
hot, cooked pasta.