2 tablespoons olive oil
2 cups onion, chopped
1 bell pepper, chopped
2 cloves garlic, chopped
2 28-ounce cans crushed tomatoes
1 35-ounce can of whole, peeled, Italian-style tomatoes, with liquid
1 to 2 tablespoons dried basil
1 to 2 tablespoons parsley, chopped
1 large bay leaf
Saute onion and pepper in olive oil. Add garlic and cook briefly. Add tomatoes and herbs. Cook over high heat until it begins to bubble, turn to low and let simmer, uncovered, for at least an hour. Serve over pasta or spread on crusty Italian bread, sprinkle with cheese, and eat. Or use in your favorite recipe.
A 1/2-cup serving of the basic sauce contains approximately 71 calories, 3 g protein, 2 g fat, and 12 g carbohydrates.