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