Ingredients
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1/4 cup olive oil
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1 green pepper, diced
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4 cloves garlic, minced or crushed
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1 (16 ounce) can tomato paste
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2 (46 ounce) cans tomato juice
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1 teaspoon salt
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1 teaspoon pepper
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3 tablespoons oregano
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3 tablespoons basil
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1 teaspoon marjoram
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1/8 teaspoon crushed red pepper flakes
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1/16 teaspoon rosemary
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3 tablespoons finely chopped fresh parsley
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1 lb sliced fresh mushrooms
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3 tablespoons brown sugar
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2 (14 1/2 ounce) cans whole tomatoes
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2 medium onions, diced
Instructions
- In a large stock pan, saute onions, garlic, and green peppers in the olive oil until the onions are translucent.
- Add oregano, marjoram, basil, rosemary and crushed red peppers.
- Saute a few minutes longer.
- Add tomatoe juice and bring to a boil.
- Reduce heat to low and add the brown sugar.
- Squeeze the whole tomatoes through your hand when adding to the pot and add the juice from the can to the pot also.
- Add the remaining ingredients.
- Simmer at least 3 hours The longer the better I usually start it in the morning and simmer all day.