Garden Tomato Sauce

I think this recipe actually came from one of our books for babyfood, but it has become one of our favorites. We've used it for pizza sauce and quesadillas. It has a great, fresh flavor.

1 lb vine ripened tomatoes, pureed
1 tbsp evoo
1 medium onion, chopped (about 1 cup)
2/3 cup diced sweet bell peppers
1 cup diced mushrooms
1/2 cup vegetable broth
1 tbsp tomato paste
2 cloves garlic, minced
2 tsp oregano
2 tsp basil
1 bay leaf
1/2 tsp sea salt
1 tsp honey

Heat olive oil in large skillet over medium heat. Add onion and peppers and saute until onion is soft, about 5 minutes. Add mushrooms, garlic, 3 herbs, salt, broth, tomato paste and pureed tomatoes to skillet and stir. Simmer mixture, uncovered, over low heat for 30 minutes. Remove bay leaf. Add honey and cook for another 10 minutes. Enjoy!

Note: If using fresh tomatoes, preheat oven to broil. Pierce each tomato with a small knife and place tomatoes in a baking pan. Broil tomatoes until skins split and begin to turn brown, about 15 minutes. Once cooled, skins should peel off easily and quickly. Puree peeled tomatoes in food processor.