1 tbsp. extra-virgin olive oil
1/2 c. onion, chopped
1 tbsp. garlic, minced
1 28 oz. can crushed tomatoes, no sugar added, undrained
1 8-oz. jar roasted red peppers (packed in water), drained, pureed in a food processor
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. black pepper
1 tbsp. dried basil
1 tsp. dried oregano
heat oil in a large saucepan over medium heat. add onion; saute until translucent. add garlic; saute 2 minutes. add tomatoes, pureed peppers, salt and pepper; bring to a boil over high heat. reduce heat; stir in basil and oregano. simmer 20 minutes, stirring occasionally. serve over whole wheat pasta. sauce will keep refrigerated up to 4 days.
*original recipe from you raising your baby book.