Tomato Sauce

• large tomatoes1 can

  cheapest is best here, since they're soupy to start with

• tomatoes, peeled↗2

  if they're in season, else don't bother (optional)

• onion, chopped↗1
• garlic↗2 cloves
• small red bell peppers or small green bell pepper1

  only if you like it (optional)

• olive oil↗1⁄4 cup
• Contadina tomato sauce↗8 ounces
• Contadina tomato paste↗1 can

  6 ounce

• salt↗1⁄2 teaspoon
• dried oregano↗1⁄4 teaspoon
• fresh basil, Minced↗

  hard to have too much basil

Step-by-step instructions

1. 1

   Heat the olive oil in a large pot, and saute the onions and green pepper until soft. Add the garlic and saute another minute or two.

2. 2

   Coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. Coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. Stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally.

3. 3

   The Contadina tomato sauce and paste have significantly better flavor than any others I know of.

4. 4

   If you can't get Contadina, then a small shake of Tabasco will help (not enough to make it hot, just enough to give it a little sparkle).