South Florida Style Spaghetti Sauce

Name: South Florida Style Spaghetti Sauce
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 4-6 serving(s)
Ingredients: 2 (8 ounce) cans diced tomatoes; 1 (8 ounce) can italian style chunky tomatoes; 2 (6 ounce) cans tomato paste; 4 tablespoons minced garlic; 1 teaspoon garlic juice (from jar); 2 teaspoons fresh basil; 2 teaspoons italian seasoning; 1 tablespoon sugar; 1/4 cup extra virgin olive oil; 7 -8 fresh mushrooms (fresh & cleaned or if you prefer to use canned its up to you); 1/2 cup diced green pepper; 1/2 cup diced red pepper; 1/2 cup vidalia onion; 1/2 teaspoon salt; 1/2 teaspoon pepper

Submitted by South Fla Sassy Chef

"My son does not like mushrooms but with the li'l chopper I was able to sneak them in...and he said Mom, this sauce is awesome!"

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Ready In:: 3hrs
Ingredients:: 15
Serves:: 4-6

ingredients

2 (8 ounce) cans diced tomatoes
1 (8 ounce) can italian style chunky tomatoes
2 (6 ounce) cans tomato paste
4 tablespoons minced garlic
1 teaspoon garlic juice (from jar)
2 teaspoons fresh basil
2 teaspoons italian seasoning
1 tablespoon sugar
¹⁄₄ cup extra virgin olive oil
7 -8 fresh mushrooms (fresh & cleaned or if you prefer to use canned its up to you)
¹⁄₂ cup diced green pepper
¹⁄₂ cup diced red pepper
¹⁄₂ cup vidalia onion
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper

directions

For a chunkier sauce I suggest not using the blender but as I have discriminating tastes in my family I used a blender for the diced tomatoes and italian diced tomatoes.
Combine blended tomatoes, tomato paste 2 tbsp of the minced garlic, fresh basil, italian seasoning and sugar in a large pot - mix together and begin to simmer on low
Take the other 2 tbsp of garlic, garlic juice, oil, mushroom, green & red pepper, onion and sautee lightly before adding them to the sauce. (Again because of discriminating tastes I used a chopper to chop these into small bits prior to sautee). Combine and let simmer for 1-2 hours then serve over spaghetti I have also used this sauce for my lasagne minus the peppers.
I always taste things going in and if I need more or less of an ingredient I play with it as I let it simmer on the stove for 1 to 2 hours before serving. I also freeze any leftover sauce for next time being that there is only three of us.