Italian Tomato Sauce

  1. Saute in a large kettle:

    • garlic, minced - 1 T
    • onion, chopped - 1 C
    • green pepper, chopped - 1 C
    • basil - 2 tsp
    • oregano - 1 tsp
    • bay leaves - 2
    • salt - 2 tsp

  2. When onions are clear and soft, add:

    • tomato puree, canned - 1 lb - 13 oz
    • tomato paste, canned - 1 6 oz
    • dry red wine - 2 T
    • tomatoes, fresh chopped - 1 C
    • black pepper - 1/4 tsp

  3. Turn the heat down, cover and simmer 45 minutes, stirring occasionally.
    Then add:

    • parsley, fresh chopped - 1/2 C
    • salt & pepper as necessary

  4. Optionally add:

    • mushrooms, chopped - 1/2 pound (sauteed in step 1)
    • parmesan cheese, grated - 1/2 C
from the Moosewood cookbook