2 tbsp. olive oil
1 large onion, finely chopped
1 medium sized carrot, finely chopped
1 stalk celery, finely chopped
5 cloves garlic, pressed
2 (15 oz. ea.) cans petite diced tomatoes (no salt added)
1 (15 oz.) can water (use empty tomato can)
1 (6 oz.) can tomato paste (no salt added)
2 beef bouillon cubes
3/4 tsp. dried oregano
3/8 tsp. black pepper
1 1/2 tsp. dried basil
1/8 tsp. crushed red pepper (adjust to taste)

Heat olive oil in a saucepan. Sauté the onion, carrot, and celery in the olive oil until soft. Add the garlic and sauté a few minutes more. Add the tomatoes and their juices, tomato paste, water, bouillon cubes and spices. Bring to a boil, then reduce heat and simmer for about an hour.

Makes about 6 cups of sauce.

Submitted by: Mike Sullivan