Sicilian Spaghetti Sauce 

1 Qt. Puree’d Tomatoes
3-12 oz. cans, tomato paste
1 onion, lg., chopped
1 bell pepper, lg. Chopped
2-6 oz. cans sliced, pitted black or green olives (in water)
4-6 cloves, crushed garlic
1/3 C. nutritional yeast flakes
1 t. Italian seasoning
Salt to taste
1 T. vegetable salt seasoning/Herbamare or Vegesal
½ T. basil
1 t. oregano
1 t. marjoram
½ t. thyme
4 T. extra virgin olive oil (opt.)
¼ C. honey (opt.) 

In large soup pot, saute’ onion, garlic and green peppers in water. Add tomato paste and water to desired consistency. Add rest of ingredients and simmer for about an hour-stir in olive oil and honey if desired. Sauce always tastes better the next day.

Uses and Tips:

• ·         Ketchup for sandwiches or fries
• ·         Over rice or noodles
• ·         Over veggies or bake covered with cooked garbanzos and diced zucchini
• ·         Add zucchini or eggplant to recipe for a delicious alternative
• ·         Keep some in the freezer in case of company!