Marinara Sauce 2

1 tablespoon EVO oil
1 1/2 cups finely chopped onion
4 garlic cloves, minced
2 cups coarsely chopped freshly made, or bottled roasted red bell peppers
1 tablespoon dried basil
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 28 oz can crushed tomatoes
2 tablespoons extra-virgin olive oil

Place a large nonstick skillet heated with EVO oil over medium-high heat. Add onion, sauté for 6 minutes or until tender, then garlic for a minute. Add bell peppers and the next 5 ingredients (bell peppers through tomatoes). Bring to a boil, reduce heat, simmer for 20-30 minutes, with an eye on it, stirring occasionally. Remove from heat, stir in 2 tbsp EVO oil . Serve over pasta.