Chunky Roasted Red Bell Pepper Tomato Sauce

I haven't bought pasta sauce in months. While its nice to open and heat store bought sauce, it takes 5 extra minutes of prep, and 20 minutes of simmering is all you need for this quick sauce. Basically, start this a few minutes before you boil the noodles. It will pretty much be done at the same time. If you have an extra few minutes, letting it simmer longer will only add to the yummy flavors.
The red bell peppers add to the sweetness and depths of flavor. Thanks Deanna for the tip!

Chunky Roasted Red Bell Pepper Tomato Sauce

Ingredients:
1 28oz can crushed tomatoes
2 roasted red bell peppers (I buy a HUGE jar at Costco. Worth its weight in gold!)
3-4 cloves garlic
1 can petite cut diced tomatoes (can get the garlic ones or other similar flavor, if they don't have them plain) Drained
1 tsp oregano
1 tsp basil
1 tsp parsley
1 tbsp dried minced onion
1/4 tsp red pepper flake
1tbsp balsamic vinegar


With a stick blender (or put in a regular blender), blend the crushed tomatoes, red bell pepper, and garlic. Add to a pot with the diced tomatoes and spices. Cover and cook on medium until bubbling and then lower heat and let simmer.