1 tb Olive oil

1/2 c Chopped onion

3 lg Garlic cloves, minced

4 Ripe large tomatoes,

Chopped (4 cups) 2 lg Red bell peppers, seeded,

Chopped (2 1/2 cups) 2 c Sliced fresh mushrooms

1/4 c Chopped fresh basil (or

3 tsp dried basil leaves

2 ts Dried oregano leaves

1/2 ts Salt

1/4 c Tomato paste

Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; cook, stirring occasionally, until onion is soft but not browned. Stir in remaining ingredients except tomato paste. Bring to a boil. Reduce heat to medium; cook, uncovered, for 15-20 minutes or until sauce is thickened and peppers are tender, stirring occasionally. Stir in tomato paste; heat thoroughly. If thicker sauce is desired, puree all or part of sauce in blender container or food processor bowl with metal blade. Serve hot over cooked pasta. Makes 4 Cups