This vegetarian sauce goes great served over pasta with a bit of parmesan cheese!
Chef David Davenport
Bloomington Cooking School
5 medium tomatoes; peeled, seeded, and chopped
2 red bell peppers, seeded and chopped
1 medium-large onion, chopped
4 cloves garlic, chopped
5 large basil leaves, chopped
1 teaspoon oregano
1 teaspoon basil
Salt and pepper to taste
1) Combine all the ingredients in a heavy sauces pan and cook over low heat.
2) Cook until tomatoes begin to break down.
3) Blend with an immersion blender to desired consistency.