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Tomato Sauce

Based on The Boston Globe Magazine, Sheryl Julian and Julie Riven, 2004 October 24

Serves 8.

• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 1 red bell pepper, cored, seeded, and chopped
• 1/4 cup chopped fresh parsley
• 1 can (28 oz) whole tomatoes with their juice, crushed in a bowl (fill the can with water)
• 1 can (28 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 tablespoon tomato paste
• Pinch of sugar
• Salt and pepper, to taste
• 1 1/2 pounds spaghetti, cooked until tender and drained

In a large flameproof casserole, heat the oil. Add the onion and red pepper and cook over medium heat, stirring often, for 15 minutes or until the vegetables soften. Stir in the parsley and cook for 2 minutes.

Add the crushed whole tomatoes, the can of water, diced tomatoes, tomato sauce, tomato paste, sugar, salt, and pepper. Bring the mixture to a boil.

Turn the heat to low and cook the sauce, stirring often, for 1 hour or until it thickens.

Taste for seasoning and add more salt and pepper if you like.

Serve over spaghetti.

Notes: Haven't tried it yet. Original recipe called for 1 cup freshly grated Parmesan cheese. I don't eat cheese.