South Florida Style Spaghetti Sauce

• 2 (8 ounce) cans diced tomatoes
• 1 (8 ounce) canitalian style chunky tomatoes
• 2 (6 ounce) cans tomato paste
• 4 tablespoons minced garlic
• 1 teaspoon garlic juice (from jar)
• 2 teaspoons fresh basil
• 2 teaspoons italian seasoning
• 1 tablespoon sugar
• 14 cup extra virgin olive oil
• 7 -8 fresh mushrooms (fresh & cleaned or if you prefer to use canned its up to you)
• 12 cup diced green pepper
• 12 cup diced red pepper
• 12 cup vidalia onion
• 12 teaspoon salt
• 12 teaspoon pepper

1. For a chunkier sauce I suggest not using the blender but as I have discriminating tastes in my family I used a blender for the diced tomatoes and italian diced tomatoes.
2. Combine blended tomatoes, tomato paste 2 tbsp of the minced garlic, fresh basil, italian seasoning and sugar in a large pot - mix together and begin to simmer on low
3. Take the other 2 tbsp of garlic, garlic juice, oil, mushroom, green & red pepper, onion and sautee lightly before adding them to the sauce.
4. (Again because of discriminating tastes I used a chopper to chop these into small bits prior to sautee).
5. Combine and let simmer for 1-2 hours then serve over spaghetti I have also used this sauce for my lasagne minus the peppers.
6. I always taste things going in and if I need more or less of an ingredient I play with it as I let it simmer on the stove for 1 to 2 hours before serving.
7. I also freeze any leftover sauce for next time being that there is only three of us.

tomatoes, canitalian style chunky tomatoes, tomato paste, garlic, garlic, fresh basil, italian seasoning, sugar, extra virgin olive oil, mushrooms, green pepper, red pepper, vidalia onion, salt, pepper

Taken from www.food.com/recipe/south-florida-style-spaghetti-sauce-406713 (may not work)