Instructions: Makes about 4 cups.

If you dont have fresh tomatoes, use 4 cups of canned Italian tomatoes with their juice. Also, try the variations listed below.

Heat the oil in a large, nonstick Dutch oven over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent, about 3 to 4 minutes. Add garlic and stir 1 minute more.

Add tomatoes, tomato paste, parsley, basil, oregano, marjoram, salt and black pepper. Stir well and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, 30 to 40 minutes, or until sauce is thickened.

Variations:
Herbed Tomato Sauce II: Add 3/4 cup shredded carrots with the garlic. Stir until carrots are wilted. Add remaining ingredients and continue as above.

Mushroom Tomato Sauce: Add 2 cups sliced mushrooms with the garlic. Cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated. Add remaining ingredients and continue as above.

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