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Categories:
tomatoes tomatoes onion green pepper stalks celery carrots garlic bay leaves salt cumin fresh basil roma tomatoes cayenne pepper thyme oregano fennel seed
Viewed: 8 - Published at: 6 years agoIngredients
- 28 ounces crushed tomatoes
- 14 12 ounces petite diced tomatoes, drained
- 1 large onion, diced
- 1 large green pepper, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 2 garlic cloves, diced
- 2 bay leaves
- salt and pepper, to taste
- 1 12 teaspoons cumin
- 6 leaves fresh basil, chopped
- 2 roma tomatoes, chopped
- 1 12 teaspoons cayenne pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon fennel seed
Method
- Saute onion, green pepper, celery, carrot, and garlic in olive oil until soft.
- Add the bay leaves, salt, pepper, cumin, cayenne, thyme, oregano and fennel seeds.
- Stir in can tomatoes, and fresh tomatoes.
- Bring to a boil.
- Reduce heat and simmer uncovered, stirring occasionally, for one hour.
- Stir in basil and serve.
- Note: after the first hour this sauce can be covered, on very low heat, for an additional hour.
- This sauce tastes better the next day!
