Ingredients Jump to Instructions ↓

  1. 2 (28-oz) cans whole peeled tomatoes

  2. 1 (6-oz) can tomato paste

  3. 1 1/2 teaspoons salt

  4. 1/4 tsp red pepper flakes

  5. 1/2 tsp sugar

  6. 1/4 cup chopped fresh basil

  7. 1/4 cup chopped fresh Italian parsley

  8. 1/4 cup olive oil

  9. 1/2 cup chopped onions

  10. 4 cloves garlic, minced

  11. 2 red bell peppers, seeded, cut in 1/2-inch dice

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, crush the whole tomatoes with your fingers to form a course puree. Add the tomato paste, salt, pepper flakes, sugar, basil, and parsley Stir in and reserve. In a large saucepan, heat the olive oil over medium heat and add the onions. Cook for 5 minutes, stirring, until the onions begin to soften. Add the garlic and sauté for cook for two minutes (do not brown the garlic). Add the tomato mixture, and simmer over medium-low heat for 30 minutes, stirring occasionally. Add the bell peppers, and simmer until the peppers are tender. Taste and adjust seasoning.


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