• 1 medium onion, coarsely chopped
• 1 medium bell pepper, coarsely chopped
• minced garlic to taste
• olive oil
• 1 tablespoon dry parsley
• 1 teaspoon dry oregano
• 1/2 teaspoon dry basil
• Fresh ground pepper
• Salt to taste
• 14 ounce can diced tomatoes
• 6 ounce can tomato paste
• 1 cup picante sauce or 1/4 teaspoon crushed red pepper

Sauté onion and bell pepper in olive oil. Add spices. When onions are transparent add garlic and sauté a little longer. Add tomatoes, paste, and picante sauce and simmer for 30 minutes. Add a little water if the sauce becomes too thick as it simmers.

Contributor's note: Use fresh spices if available, or double the quantities if you are using dried spices.