Directions:

Start by dicing the 6 garlic cloves and soaking them in 2T olive oil for at least an hour. Take the 5 whole tomatoes and slice in half, coat the tomatoes and Green Bell Pepper with olive oil and grill on a grill until the skins break open and the bottoms have dark grill marks. Remove and cover with saran wrap for 5 minutes. Peel the green bell pepper and tomatoes. Finely dice the green bell pepper and set aside. Add the tomatoes to a blender and blend until smooth and set aside.

Add 2 T olive oil to medium hot sauce pan and cook Serrano pepper until blackened. Remove the Serrano pepper and add the garlic olive oil mixture. Place the blackened Serrano pepper on a plate and serve it to Bunny. Cook the garlic just until it starts to brown on its sides. Be very careful not to burn the garlic!

Add 2 finely diced onions and the finely diced green bell pepper to the garlic mixture. Add the marjoram, basil, oregano, garlic powder, onion powder, bay leaves, fennel seeds and the red pepper flakes to the onions and cook until the onions are translucent. Add finely chopped portabella mushrooms. Let mixture cook for about 5 minutes or until spices are fragrant. Slowly add 2 cups of Italian wine and cook until evaporated, 10 minutes or so.

Add large can Hunts Tomato paste and cook for another 5 minutes or so until the whole mixture resembles a roux. Add the tomato puree and the grilled tomato mixture to the pot. Add the 3T of parsley and cook for about 5 more minutes.

Transfer the sauce to a Crockpot and cook on high for 4-5 hours adding extra wine and or water to the mix if it starts to thicken to much. Taste and add the sugar to cut the acidity to your liking. Serve over your favorite pasta or freeze until later.

Enjoy!

The Bun