The longer you let it cook , the more the flavor stands out. After I've cooked it for an hour, I usually add meatballs, or sausage, and let them cook rite into the sauce. My grandmother used to make it in the morning for dinner that night.
- add 1 (8 ounce) can tomato paste
- add 1 large white onion
- add 1 tablespoon oregano
- add salt
- add 2 teaspoons garlic powder
- add 1 large green pepper
- add 1 (26 ounce) can tomato sauce
- add 2 teaspoons onion powder
- add 1 (26 ounce) can tomato puree
- add 1 cup of fresh sliced mushrooms (i use crimini)
- add 1 (26 ounce) can of crushed tomatoes
- add 2 teaspoons extra virgin olive oil
- add 1 tablespoon parsley
- add 2 cloves garlic
- In a large stock pot stir together Crushed Tomatoe,Tomatoe Puree, and Tomato Sauce.
- Set on Med-Low heat, and cover.
- Meanwhile, in saute pan heat Olive Oil over medium heat.
- When warm, add peppers, onions,and mushrooms.
- Sprinkle with a dash of salt and pepper to taste.
- Saute until onions are clear, but not browned.
- Add Saute'd vegetables to stock pot, folding them into the sauce with the oregano and parsley.
- Cover, and bring to a slow simmer, stirring occasionaly from the bottom up.
- Once simmering add the tomato paste,Fresh Garlic, Onion powder, and Garlic powder, being sure to mix in throughly.
- Turn to low heat and simmer, covered atleast 1 hour.
- Taste, if too acidy add sugar 1/2 tsp at a time, checking every 10 mins.