Puester wrote:

> Tomato, onion, garlic, green or red pepper. Usually meatballs
> and/or Italian sausage. Basil, oregano, fennel, marjoram. Fresh
> Italian parsley if I have it. Simmer all afternoon, at least two hours
> or it tastes raw like most restaurant pasta sauces. Even better the
> next day.


Green peppers are one thing I never add to my tomato sauces. I just
don't care for it or it reminds me too much of a pizza, I dunno?
But I have included roasted red peppers (either diced or pureed) in
various tomato sauces at times with good results.