Spaghetti Sauce

HEAT in saucepan:
2 T olive or vegetable oil
ADD:
1 onion
2 small green bell pepper, chopped
2 cloves garlic, minced
COOK for 2 minutes, stirring occasionally.
STIR in:
2 cans diced tomatoes, undrained
3-4 cans tomato sauce
2 tsp dried basil leaves
1 tsp dried oregano leaves
½ tsp. salt
¼ tsp. pepper
HEAT to boiling; reduce heat.
COVER and simmer 45 minutes

Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.

Slow Cooker Directions:
Omit the oil (unless you are using olive oil for flavor)
Mix the remaining ingredients together in 3 ½-6 quart slow cooker.
Cover and cook 6-8 hours.