Start with a splash of olive oil and then add white onions and sweet red peppers. Cook until soft, depending on how much onions and red peppers it can take anywhere from five to ten minutes.
I had a lot to work with so this became a two-pot job. Add fresh garlic, I like a lot, when the onions and red peppers are starting to soften.
When the vegetables are soft add diced tomatoes, crushed tomatoes, tomato paste, and a wee bit of sugar to balance off the acidity of the tomatoes. Bring to a boil and then reduce the heat to simmer. Simmer the sauce until thickened.
Fresh basil from the garden! But if you don't have fresh basil on hand, dried will do.
Season the sauce with fresh basil, freshly ground salt and pepper to taste.
Serve with gluten-free organic corn pasta and enjoy!
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