Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Can tomatoes (cheapest is (optional - only if you
Best here, since they're Like it)
Soupy to start with) 1/4 c Best olive oil
2 Dead-ripe, peeled, fresh 8 oz Contadina tomato sauce
Tomatoes (optional - if 6 oz Can Contadina tomato paste
They're in season, else 1/2 ts Salt
Don't bother) 1/4 ts Dried oregano
1 Onion, chopped Minced fresh basil, to
2 cl Garlic, minced Taste (hard to have too
1 sm Bell pepper, red or green Much basil)

Heat the olive oil in a large pot, and saute the onions and green
pepper until soft. Add the garlic and saute another minute or two.
Coarsely chop the fresh tomatoes, add them to the pot and cook,
stirring, until they begin to give up their juice. Coarsely chop the
canned tomatoes and add them, along with the tomato sauce and tomato
past. Stir in the seasonings, cover the pot and simmer the sauce
over low heat 20 to 30 minutes, stirring occasionally.

The Contadina tomato sauce and paste have significantly better flavor
than any others I know of. If you can't get Contadina, then a small
shake of tobasco will help (not enough to make it hot, just enough to
give it a little sparkle).

For all those people who THINK they can't make a pie crust, here is a
quick, easy, and CHEAP pie crust recipe. I think the trick is the
boiling water and fluffing the shortening with a fork so that it
disperses evenly throughout the flour.

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