Italian Tomato Sauce
This recipe is from the Moosewood Cookbook. D'Arcy and I have tried it and found it very good. 2 to 3 Tbs. olive oil 2 cups chopped onion 1 medium-sized bell pepper, diced 2 tsp basil 1 tsp oregano 1 tsp thyme 1-1/2 tsp salt 1 1-lb, 13-oz can tomatoes 1 6-oz can tomato paste 1 Tbs. honey lots of black pepper 4 to 6 large cloves garlic, minced 1/2 cup freshly minced parsley 1) Heat the olive oil in a Dutch oven or kettle. Add onion, bell pepper, herbs and salt and saute over medium heat until the onion is very soft (8 to 10 minutes). 2) Add tomatoes, tomato paste, honey and black pepper. Use a spoon to break up the tomatoes into bite-sized pieces. Bring to a boil, then lower heat and simmer, partially covered, for 20 to 30 minutes. 3) Add garlic and cook about 10 minutes more. At this point the sauce can sit for up to several hours, or be refrigerated for up to a week. Heat gently before serving and add parsley at the last minute.