Heat a Dutch oven or stockpot on medium heat. Add olive oil and once that heats up, add the onion and bell pepper, and sauté for 10 minutes.
1 onion, 2 tablespoons olive oil, 1 red bell pepper
Add mushrooms and garlic and sauté for 5 minutes
10 ounces portobello mushrooms, 3 cloves garlic
Add diced tomatoes, paste and 1 3/4 cans of water (use the paste can). Stir and until the paste dissolves.
28 ounces diced tomatoes, 12 ounces tomato paste, water
Add herbs, bay leaf, salt, bay leaf, and pepper.
1 tablespoon dried basil, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 teaspoon dried thyme, 1 teaspoon salt, pepper to taste, 1 bay leaf
Once mixture comes to a boil, lower to simmer and cook for 1 hour, stirring every 10 minutes.
Ladle on pasta.
Smile
Enjoy