Italian Tomato Sauce

• 2 to 3 tbsp olive oil
• 2 cups chopped onion
• 1 medium size bell pepper
• 2 tsp basil
• 1 tsp oregano
• 1 tsp thyme
• 1 1/2 tsp salt
• 1 1lb 13 oz can tomatoes
• 1 6oz can tomato paste
• 1 tbsp honey
• lots of black pepper
• 4 to 6 large cloves of garlic minced
• 1/2 cup freshly minced parsley

1. Heat olive oil in a dutch oven, add onion, bell peppers, herbs, and salt, Saute over medium heat until the onion is very soft (8 to 10 minutes).
2. Add tomatoes, paste, honey and black pepper.
3. Us a spoon to break up tomatoes into bite sized pieces.
4. Bring to a boil then lower heat and simmer, partially covered for 20 to 30 minutes. Add garlic and cook about 10 minutes more, at this point the sauce can sit for up to several hours or be refrigerated for up to a week.
5. Heat gently before serving, add parsley @ last minute.

olive oil, onion, bell pepper, basil, oregano, thyme, salt, tomatoes, tomato paste, honey, lots of black pepper, garlic, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112348 (may not work)