- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, diced
- 1 large green bell pepper, chopped
- 6 fresh basil leaves, minced
- 1 bunch green onions, diced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 (10 ounce) cans tomato sauce
- 1 (15 ounce) can stewed tomatoes
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 2 1/2 cups water
- 2 teaspoons white sugar
- Pour the olive oil into a skillet and place over medium heat. Cook the garlic in the hot oil 1 to 2 minutes; add the onion, bell pepper, basil, green onion, and bay leaf and cook until the bell pepper softens; season with salt and pepper. Stir in the tomato sauce, stewed tomatoes, diced tomatoes with chiles, water, and sugar; continue to cook 20 to 30 minutes, stirring every 5 to 10 minutes.
03/29/2018
recipepes.com
Richard and Suzanne's Famous Spaghetti Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
