Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes (makes about 6-1/2 cups); set aside. In a large skillet heat oil until hot. Add red peppers, onion and garlic; cook and stir occasionally until softened, about 5 minutes. Stir in salt, oregano, sugar, black pepper and reserved tomatoes; simmer, covered, until tomatoes are softened, about 7 minutes. Increase heat; boil, uncovered, until sauce is thickened, about 5 minutes. Stir in parsley. Serve over hot cooked spaghetti.
Yield: 4 portions, 4 cups
Cajun Country -- New Iberia, Louisiana