Tomato Sauce

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Preparation:

In a large stock pot, saute onions and garlic in olive oil over low heat 3-4 minutes until softened. Add tomatoes, basil, oregano, crushed red pepper and tomato paste. Stir together and simmer over low heat, stirring occasionally, for about 30-40 minutes until slightly thickened. Add pureed red bell peppers and cook for 5 additional minutes.

Makes approximately 3 quarts.