Enchilada Sauce

Enchilada Sauce 1 can(s) tomato sauce (28oz) 2 can(s) diced tomatoes (15oz) 1 Tbsp dried oregano 1/2 tsp cayenne pepper 1 tsp beef stock (granules) 1 tsp black pepper 1 tsp cumin 1 tsp paprika 1 tsp salt 1 Tbsp fresh garlic 1 medium onion diced 1/2 small green bell pepper Place diced canned tomatoes, onion, garlic and bell pepper in food processor and puree. Add all ingredients to heavy pan and simmer for 30-45 minutes stirring regularly so not to burn. Let cool. Store in fridge for up to 2 weeks. I also add fresh tomatoes if I have them from the garden in place of the canned tomatoes when I can!