2 28-ounce cans plain tomato sauce
1 14-ounce can petite diced tomatoes, drained
2 tablespoons olive oil
1 green bell pepper, diced
2 shallots, peeled and diced
1-2 ounces (approximately 3 springs) fresh basil, chopped or minced
1/2 teaspoon salt
1/4 teaspoon black pepper
A pinch of powdered cayenne pepper
1 teaspoon sugar
Warm the olive oil in a large pot. Add the diced peppers and shallots and saute until they begin to soften. Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 45-90 minutes or until you have reached your desired consistency. Serve over your favorite pasta.
Pairs Well With
I have a confession to make; I never spend more than two hours on a homemade pasta sauce. Gasp! I've been regaled with stories from friends and family about how grandma used to spend all day making hers, simmering it down on the stove for hours, adding this or that every hour or so in order to make it perfect.
And while I'm sure grandma's sauce was tasty, I still can't bring myself to spend that much time on one dish. Maybe I'm not as old-fashioned as you might think! My mason jar collection and closet full of yarn could argue, but I digress.
Even though I have a pretty standard sauce recipe I rely on I do like mixing the ingredients up now and then. I made this "Summertime Sauce," with basil and green pepper, after being inspired by the season. It was really, very tasty and I think you should try it. Excellent for summertime, especially if you have home grown peppers or basil you can use!