Title: Extra Special Italian Sauce # 2
Categories: Sauce
Yield: 8 Servings
| 2 | tb | Olive oil |
| 2 | lg | Cloves of garlic |
| 1 | md | Onion, chopped |
| 4 | md | Red bell peppers, chopped |
| 32 | oz | Canned, Italian tomatoes - |
| | | Chopped, with juice |
| 2 | tb | Tomato paste |
| 1 1/2 | ts | Basil |
| 1 | ts | Oregano |
| 1 | ts | Sugar |
| 1 | ts | Salt |
Heat 1 tbsp oil in a large skillet, over medium heat. Add garlic, onion,
and red bell peppers. Cook and stir occasionally for 10 minutes. Remove
from skillet and set aside. Place tomatoes in skillet and cook over medium
heat for 45 minutes, stirring occasionally, until thickened. Add tomato
paste, basil, oregano, sugar, salt, remaining oil and red pepper mixture.
Cook for 10 minutes. Serve as sauce for pasta or cook longer to thicken
more and serve as pizza sauce or over chicken. Sauce can be frozen and
stored for up to 3 months. Note: you can substitue green peppers, although
the flavor will be different.