Plain old Tomato Spaghetti Sauce for - PUBLISHED

In my younger days I made this sauce countless times (pg 66, I still remember). Trying it again tonight for the first time in probably 20 years.

from Moosewood Cookbook, pg 66

1 - It's as good and easy to make as I remembered. I'm going to indicate that the fresh tomato is optional.

2 - Made it with fresh herbs and have added the quantities for this option. Uh, in re-reading this, I think I actually used 2 x 28oz cans of tomato! Woops, but the flavor was really nice. Now this was with fresh herbs, would that work with dry? I may have to halve the fresh herb quantity. To try next time, which means this remains at Test 1.

3 Tbsps. olive oil

1 medium onion

2 cloves garlic

OPTIONAL ½ lb. mushrooms AND/OR 1 chopped green pepper

2 tsps. dry basil OR 2 Tbsps. fresh basil, minced

1 tsp oregano OR 1 Tbsp fresh oregano, minced

2 bay leaves

2 tsps. salt

28oz canned tomato, diced or purée 

6oz tomato paste

2 Tbsps. red wine, to taste

¼ tsp black pepper

Optional - 1 medium tomato, chopped

1. Heat the oil in a saucepan and add the onion to sauté. While the onions cook, chop and/or add the garlic, green pepper, optional mushrooms, basil, oregano, bay leaves and salt. Continue to cook until the onions transparent and very soft.
2. When the onions are cooked, add the tomato purée and paste, red wine, fresh tomato and pepper.
3. Cover and simmer on low to medium low (a very slow simmer) for at least 45 minutes, stirring occasionally.
4. Before serving add the parsley.
5. Serve with freshly grated Parmesan