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Make this classic pasta sauce the next time you fancy an Italian night.
5 tablespoons extra virgin olive oil
2 cups red bell pepper, diced
4 tablespoons minced garlic
2 cups diced (1/2 inch) red onion
2 tablespoons tomato paste
1 can (28 ounces) stewed tomatoes
1½ cups double strength chicken broth
1 bay leaf
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
Salt and Pepper
Heat olive oil in a heavy saucepan over medium-high heat, add sweet pepper and saute until caramelised, about 7 minutes.
Add garlic and cook a little until it becomes light brown in color. Add onions and a pinch of salt. Cook until browned, about 5 minutes. Add tomato paste and mix well.
Add the tomatoes and their juices, chicken broth and bay leaf. Bring to a boil, reduce heat and simmer until thickened, about 25 minutes. Stir well to prevent burning.
Add butter, oregano, parsley and basil, and stir well. Adjust seasoning with salt and pepper.