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 right into the sauce. My Grandmother used to make it in the morning for dinner that night.
- 737.08 g can crushed tomatoes
- 737.08 g can tomato puree
- 737.08 g can tomato sauce
- 9.85 ml extra virgin olive oil
- 1 large green pepper, chopped
- 1 large white onion, chopped
- 236.59 ml fresh mushrooms, sliced (I use crimini)
- salt, to taste
- pepper, to taste
- 14.79 ml oregano
- 14.79 ml parsley
- 226.79 g can tomato paste
- 2 garlic cloves, finely minced
- 9.85 ml garlic powder
- 9.85 ml onion powder
- 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.