Carlo Peraldo'S Recipe For Lumpy Tomato Sauce - cooking recipe

Ingredients

1 (14 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 medium onion
2 large stalks celery (1/2 c. coarsely chopped)
1 large bell pepper
1/2 tsp. Italian seasoning
1/4 c. olive oil

Preparation

Chop onion, pepper and celery very coarsely; saute in heavy saucepan with olive oil until tender.
Cut stewed tomatoes into quarters and add to the vegetables along with the tomato sauce and Italian seasoning.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, about 1 hour or until sauce thickens.
Add salt and pepper to taste.