Ingredients

• 2 tablespoons olive oil

• 2 cups onion, chopped

• 1 bell pepper, chopped

• 2 cloves garlic, minced

• 2 (28-ounce) cans crushed tomatoes

• 1 (35-ounce) can of whole, peeled, Italian-style tomatoes, with liquid

• 1 to 2 tablespoons dried basil

• 1 to 2 tablespoons fresh, chopped parsley

• 1 large bay leaf

Directions

Heat olive oil in a large skillet over medium-high heat. Add in onion and bell pepper and sauté. Add garlic and cook briefly, 30 to 60 seconds.

Add tomatoes and herbs. Cook over high heat until it begins to bubble, then reduce heat to low and let simmer, uncovered, for at least an hour.

Serve over pasta or spread on crusty Italian bread, sprinkle with cheese, and eat. Or use in your favorite recipe.

Serves 16

A 1/2-cup serving of the basic sauce contains approximately 71 calories, 3 g protein, 2 g fat, 0.3 g saturated fat, 0 g trans fat, and 12 g carbohydrates, 3.5 g fiber, 7 g sugars.