Basic Red Sauce (Marinara)
2 Tbs. Olive Oil
1/2 cup diced Bell Pepper (Red, Yellow, Orange, or Green)
1/2 cup diced yellow onion
1 clove garlic, diced
1 can (14.5 oz.) Fire Roasted Diced Tomatoes*
1 can (8 oz.) No-Salt Added Tomato Sauce
1/2 cup Low-Sodium Chicken Broth
1 teas. oregano
1 teas. basil
1 bay leaf
1/2 teas. salt
1/4 teas. pepper
1) Heat olive oil in a pan for a couple of seconds. Add diced bell pepper and onions. Saute until tender-crisp. Add garlic. Saute while stirring for just a couple of more seconds--be careful not to burn the garlic. A good guide to follow is that as soon as you begin to smell the garlic, it's done.
2) Carefully add the fire roasted tomatoes, tomato sauce and chicken broth. (Stand back--that olive oil will pop when the tomatoes hit it. Stir until combined.
3) Add the spices. Stir and let simmer until heated through. Remove bay leaf before serving.
*If you don't like the fire roasted tomatoes, feel free to substitute any diced tomatoes you like. OR, if you want a smoother sauce, just leave out the diced tomatoes and use 3 cans of tomato sauce. AND, if you like a thicker sauce, toss in a little tomato paste (start with a tablespoon, then add more if you want it thicker.) Of course, if you want really, really fresh sauce, you can blanch a couple of tomatoes, peel the skin off, then toss them in the blender and you have your own tomato sauce. (And yes, back when my husband had a wonderful garden, I have done this. Yummy!)
**Also, you can get Italian Seasoning now and you can just toss in a tablespoon or so of it instead of all the other spices. Just start with a little, taste and then add as you go along.