Ingredients
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1 (26 ounce) can crushed tomatoes
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1 (26 ounce) can tomato puree
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1 (26 ounce) can tomato sauce
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2 teaspoons extra virgin olive oil
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1 large green pepper, chopped
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1 large white onion, chopped
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1 cup fresh mushrooms, sliced (I use crimini)
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salt, to taste
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pepper, to taste
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1 tablespoon oregano
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1 tablespoon parsley
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1 (8 ounce) can tomato paste
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2 garlic cloves, finely minced
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2 teaspoons garlic powder
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2 teaspoons onion powder
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sugar
Instructions
- In a large stock pot stir together crushed tomatoes, tomato puree, and tomato sauce.
- Set on medium-low heat and cover.
- Meanwhile, in sauté pan heat olive oil over medium heat. When warm, add peppers, onions, and mushrooms.
- Sprinkle with a dash of salt and pepper to taste.
- Sauté until onions are clear but not browned.
- Add sautéed vegetables to stock pot, folding them into the sauce with the oregano and parsley.
- Cover, and bring to a slow simmer, stirring occasionally from the bottom up.
- Once simmering add the tomato paste, fresh garlic, garlic powder, and onion powder, being sure to mix in throughly.
- Turn to low heat and simmer, covered at least 1 hour.
- Taste; if too acidy, add sugar 1/2 teaspoon at a time, checking every 10 minutes.