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My Marinara Sauce




Source of Recipe


Curtis Atkins






Recipe Introduction


This is an excellent recipe. However, I like to use 8 ounces of Fresh Mushrooms instead of the canned, and I like to use a large can of ripe olives instead of the small one. Many times I will double the recipe, and freeze it up in 1 1/2 to 2 cup containers for later use. It does freeze well. This sauce goes good with almost any pasta and meat you can come up with, except Spahgetti. Spaghetti should have Spaghetti Sauce. Makes for a quick and easy supper.




























List of Ingredients



• 1 medium to large Onion -- diced
  
• 3 Garlic Cloves -- minced
  
• 1 Red Bell pepper -- diced
  
• 4 Tablespoons Olive oil
  
• 1 4 oz can Mushroom Pieces -- drained
  
• 1 24oz can whole Tomatoes -- chopped, juice reserved
  
• 1 pound Fresh Plumb Tomatoes -- diced
  
• 1 4oz can ripe olives -- diced
  
• 1 6oz can tomato Paste
  
• 2 teaspoons sugar
  
• 1 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/2 teaspoon dried Oregano
  
• 1/2 teaspoon dried Basil
  
• 2 bay leaf
  






Instructions



1. Saute the onion, garlic, and the red bell pepper in the oil in a large pot for 5 to 7 minutes.
   
2. Add the Mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all the ingredients.
   
3. Add the olives, and stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano, and basil over the mixture, and place the bay leaves in the pot. Mix well.
   
4. Bring the mixture to a boil, lower to simmer, cover and cook for about 2 hours.
   
   
5. Remove the bay leaves before serving.