1 onion, diced
2 cloves garlic, minced
1/4 teaspoon dried red hot peppers
1 6 ounce can tomato paste
2 8 ounce cans tomato sauce
1 28 ounce can crushed tomatoes in puree
1 28 ounce can diced tomatoes
1 1/2 tablespoons dried parsley
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon fennel seed
1 teaspoon sugar
2 tablespoons olive oil
Saute the onion and garlic in the 2 tablespoons of olive oil until the onion becomes translucent. Add the peppers and tomato paste. Add the tomato sauce and then fill up the empty can with water and mix that in. Add the crushed and diced tomatoes, simmer to a slow boil on medium heat. Add the dried parsley, basil oregano and fennel seed. Simmer on low for 1 to 2 hours to allow flavors to mix. Then add the sugar and simmer covered until ready to serve. Put over vermicelli, angel hair or penne. Serves 8.
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