2 (15 ounce) cans tomato juice
1 tablespoon vegetable oil
1 white onion, cut into thin slices
1 green bell pepper, cut into thin slices
1 green bell pepper, cut into thin slices
1 onion, cut into thin slices
salt and pepper to taste
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons butter or margarine, softened
6 (8 ounce) cans tomato sauce
In a small saucepan, combine tomato juice, oil, onion, bell pepper, green bell pepper, onion, salt and pepper. Bring to a gentle boil.
Reduce heat to medium-low, stir in basil and oregano. Continue to cook, stirring occasionally, until vegetables are tender.
Stir butter or margarine into tomato sauce. Cook until butter has melted. Mix in tomato sauce.