Step 1: In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low heat until tender about 4-5 minutes stirring frequently.
Step 2: Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
Step 3: Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
Step 4: Add sherry, basil, oregano, parsley, Italian seasoning and mix with other ingredients.
Step 5: Remove mixture and place in food processor or blender and blend until smooth and then place pureed mixture back into dutch oven.
Step 6: Add crushed tomatoes and bay leaf. Add salt (optional). Bring to a low boil stirring frequently, then reduce to simmer.
Step 7: Cover and cook for 45 min on low/simmer, stirring every 5 minutes (I set my timer).
Step 8: Remove bay leaf before serving. Enjoy.
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