From the kitchen of Connie Putano
In a large pot:
3 Tbsp extra virgin olive oil
1/2 or less green pepper (chopped fine to leave in, in 3 large chunks if you want to remove it when done cooking)
1 small onion, chopped fine
2 cloves garlic, minced
Sauté 2 or 3 minutes, careful not to overcook.
Add:
1/2 tsp basil
1 Tbsp parsley
2 Tbsp Romano picorino cheese
12 oz tomato paste
Cook & stir about 1 minute.
Add:
2 cans Furmano’s crushed tomatoes (28 oz each)
12 oz water (use paste can to measure)
2 tsp salt
1/4 to 1/2 tsp pepper
Stir.
Let simmer for 1 1/2 hours.
Remove from heat.
Add:
1 Tbsp Romano picorino cheese
For a sweet sauce add: 1-2 tsp sugar
NOTES
