1 tb Olive oil

    1/2 c  Chopped onion

      3 lg Garlic cloves, minced

      4    Ripe large tomatoes,

           Chopped (4 cups)
      2 lg Red bell peppers, seeded,

           Chopped (2 1/2 cups)
      2 c  Sliced fresh mushrooms

    1/4 c  Chopped fresh basil (or

           3 tsp dried basil leaves

      2 ts Dried oregano leaves

    1/2 ts Salt

    1/4 c  Tomato paste

  Heat oil in large nonstick skillet over medium-high heat until hot.  Add
  onion and garlic; cook, stirring occasionally, until onion is soft but not
  browned.  Stir in remaining ingredients except tomato paste.  Bring to a
  boil.  Reduce heat to medium; cook, uncovered, for 15-20 minutes or until
  sauce is thickened and peppers are tender, stirring occasionally.
  Stir in tomato paste; heat thoroughly.  If thicker sauce is desired, puree
  all or part of sauce in blender container or food processor bowl with
  metal blade.  Serve hot over cooked pasta. Makes 4 Cups