From: Perri House Bed and Breakfast Inn

Vegetarian Red Sauce

6 to 10 Cloves of garlic
1 Extra large onion
1/4 Cup olive oil
2 Red bell peppers
2 Green bell peppers
1 Medium eggplant, peeled
8 Ounces sliced fresh mushrooms (optional)
2 (28 ounce) Cans tomato puree
2 (28 ounce) cans crushed tomatoes
1 (12 ounce) Can tomato paste
14 Cups water
Salt and pepper to taste
Oregano to taste
Parsley leaves to taste
Garlic powder to taste
Fresh basil leaves to taste
2 (10 ounce) packages Marjon tofu crumbles

Chop the garlic cloves and onion in a food processor. Saute' the garlic and onion in olive oil in ;a very large saucepan until brown. Process the red peppers, green peppers, eggplant an mushrooms in a food processor until coarsely chopped; do not puree. Add the chopped vegetable, tomato puree, crushed tomatoes, tomato paste and water and mix well. Bring to a boil. Season with salt, pepper, oregano, parsley leaves, garlic powder and fresh basil. Simmer for 1 hour, stirring every 15 minutes. Add the tofu crumbles. Simmer for 1 hour or until dark red in color and vegetables are cooked through. Remove from heat. Let stand, covered for 30 minutes. Serve over pasta and ravioli or use in lasagna and stuffed shells. May be frozen.