This is an adaptation of a recipe originally in Cooking Light magazine. I have adjusted the flavorings to my taste.
|1||tbsp Extra virgin olive oil|
|1||medium yellow onion,chopped|
|1||medium green pepper, chopped|
|4||garlic cloves, crushed (more is better!)|
|1/2||cup minced fresh basil leaves (or 1 1/2 tbsp. dried basil leaves)|
|1||tsp dried oregano|
|1||tsp. crushed (e.g., in a mortar & pestle) fennel seeds|
|1||tsp. ground black pepper|
|1/2||tsp. crushed red pepper, or to taste|
|1||28-oz. can crushed tomatoes|
|1||28-oz. can petit diced tomatoes|
|1||6-oz. can unsalted tomato paste|
|1||tsp. granulated sugar to cut acidity (optional)|
Heat oil in a large Dutch oven over medium high heat. Reduce heat to medium. Add onions and green papper and cook for five minutes or so, stirring frequently, until vegetables are soft and onion is tranlucent. Add garlic and cook for one minute, continuing to stir frequently. Reduce heat to medium-low. Add all remaining ingredients. If the sauce appears thick at this point, cover. Otherwise continue without covering the sauce. (Leave the cover ajar over the pot to minimize spatter.) Simmer for one hour.