Ingredients
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2 tablespoons extra virgin olive oil
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1/2 cup onion (sliced or diced)
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2 tablespoons garlic (minced)
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1/2 yellow bell pepper (minced)
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1 tablespoon basil
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1 tablespoon oregano
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1 tablespoon parsley
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1/3 cup sherry wine (sweet)
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56 ounces crushed tomatoes
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1/4 teaspoon kosher salt
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1 bay leaf
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1 tablespoon italian seasoning mix
Instructions
- In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.
- Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
- Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
- Add sherry.
- Add basil, oregano, parsley, Italian seasoning and mix with other ingredients.
- Remove mixture and place in food processor or blender and blend until smooth.
- Place pureed mixture back into dutch oven.
- Add crushed tomatoes and bay leaf. Add salt (optional).
- Bring to a low boil stirring frequently, then reduce to simmer.
- Cover and cook for 45 min on low/simmer, stirring every 5 minutes (I set my timer).
- Remove bay leaf before serving.
- Enjoy!