by Rick Mollica
Joey's garden produces so many tomatoes and peppers that we make this recipe in large batches and freeze the sauce. The flavors blend so that you can't taste any one spice or herb. Strangely, it takes about three bites to realize how delicious this sauce is.Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 chopped green bell pepper
- 2 cloves garlic, minced
- 1 can (28 ounces) whole peeled tomatoes, undrained*
- 1 can (6 ounces) tomato paste
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon basil leaves, crushed
- 1/4 teaspoon oregano leaves, crushed
- 1 bay leaf
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon sugar
- 1/2 cup red wine
Hot, cooked pasta* I use fresh unpeeled tomatoes from my son Joey's garden.Directions
- Heat oil in large saucepan over medium-low heat.
- Add onion, green bell pepper and garlic; cook until tender.
- Stir in tomatoes, tomato paste, parsley, basil, oregano, bay leaf, salt, pepper, sugar, and wine. Crush tomatoes with your hand or a spoon as you add them.
- Cook, stirring often, uncovered, until thickened, about 30 minutes. Freshen spices, to taste (optional).
- Serve over hot, cooked pasta; or cool and freeze in jars.