1 pound spaghetti sauce
1/2 cup olive oil
1 (16 ounce) can Italian-style diced tomatoes
1/2 cup white wine
1 (1 ounce) envelope dry Italian seasoning mix
1/2 teaspoon dried basil
salt and pepper to taste
1/4 cup olive oil
1/4 cup Italian-style diced green bell pepper
salt and pepper to taste
2 tablespoons olive oil
2 cloves garlic, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1 clove garlic, peeled and minced
1 1/2 cups chopped fresh spinach
In a large bowl, mix pasta sauce, oil, tomatoes, wine, dry Italian seasoning, basil, salt, and pepper. Mix thoroughly. Cover, and refrigerate 4 to 24 hours.
Preheat grill for high heat. Heat olive oil in a large skillet over high heat. Stirring constantly, add green pepper and garlic. Cook until golden brown, about 10 minutes. Add salt, pepper, oregano, basil, marjoram, thyme, marjoram, rosemary, and garlic. Bring to a slow simmer.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add freshly ground black pepper; cook about 5 minutes, stirring constantly. Stir tomato mixture into pasta sauce mixture. Continue stirring and adding olive oil until tomato mixture is just beginning to thicken. Remove skillet from heat, and stir in spinach.
Place spaghetti sauce mixture on racks in large bowl. Place a serving dish on each rack, and place spaghetti sauce mixture in dish. Cover, and chill at least 1 hour. Serve with sliced tomato slices.