Reducing our grocery budget continues to go pretty well and I sure have enjoyed the abundance of tomatoes, peppers and fresh basil from my garden.  Here’s another super-yummy, super-healthy, super-fresh recipe to wet your appetite.  Please note that I am not very specific on my measurements.  I want to encourage you to experiment and have fun discovering your creativity in the kitchen!  
Red Pepper Basil Spaghetti Sauce
15 (or so) roma tomatoes (or any tomatoes you like)
1 can of tomato sauce
4-6 garlic cloves, minced
1-2 T olive oil
1 red pepper
1 T (or so) red wine vinegar
1/2 large onion chopped
handful of fresh basil leaves
dash of red pepper flakes
salt & pepper to taste
grated Parmesan cheese (optional)
pasta of your choice (we use gluten-free)

Prepare your ingredients – chop onions, red pepper, basil, chop and seed tomatoes, and mince the garlic.  Heat olive oil on medium heat.  Saute the garlic and onions first, then add the red pepper.  

After three to four minutes add the tomatoes and tomato sauce.  After two to three minutes add the red wine vinegar, red pepper flakes, salt and pepper to taste.  Add the chopped basil leaves.

Let the sauce cook down for two or more hours until it’s the consistency you like.  If you aren’t eating it right away, prepare an ice bath for the sauce before refrigerating.

Serve with your favorite pasta and top with grated parmesan cheese.  YUM.
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