4 ea. Garlic (cloves, minced)
          3 Tbsp. Olive Oil
          1 1/2 c. Onions (chopped)
          3/4 c. Bell Peppers (green, chopped)
          4 c. Tomatoes (canned, with juice)
          1 c. Tomatoe Paste
          2 tsp. Basil
          1 tsp. Oregano
          1 tsp. Salt
          1 Tbsp. Honey
          1/2 c. Olives (chopped)
          1 c. Mushrooms (chopped)

           Saute garlic, onions, and mushrooms in oil. Add pappers and saute until barely
          tender. Add tomatoes, squashing with hands (blanched fresh tomatoes work as
          well). Add remaining ingredients. Stir together. Simmer for an hour to blend
          flavors. Freezes well (it does get a little more watery though).

          Variation: May also add 1-2 cups finely shredded carrots to simmer in the sauce
          for 30 minutes. The carrots are not seen, but they add flavor and sweetness.