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    Spaghetti Sauce

    1/4 Cup olive oil
    3 medium onions, chopped
    2 whole heads garlic, minced, or 4 heaping Tbsp canned minced
    2 28 oz. Cans whole tomatoes (can substitute fresh tomatoes,
    instructions at the end of recipe)
    2 28 oz. Cans crushed tomatoes
    3 12 oz. cans tomato paste

    3 Tablespoons brown sugar
    4 teaspoons salt
    3/4 cup fresh basil leaves, chopped
    1/2 cup fresh oregano, chopped
    2 Tbsp fresh rosemary leaves, minced
    2 Tbsp fresh marjoram, minced
    1 teaspoon dried black pepper
    1 tsp red pepper flakes

    Heat oil in large pan. Saute onions and garlic until tender.
    Add rest of ingredients. Heat to boiling. Reduce heat. Simmer,
    partially covered, for 2 hours. Stir occasionally. After it has
    simmered, cool completely and store in freezer bags or
    containers in increments that you find best for your family.
    When ready to use, thaw and heat.
    Favorite ingredients can be added like sliced mushrooms,
    cooked/drained sausage, hamburger, etc. This sauce is great for
    any Italian dish. We use it as a sauce for several types of
    pasta and as a pizza sauce.

    Fresh tomatoes may be substituted for large cans. You will
    still need to include the tomato paste. Peel, core, and chop
    enough tomatoes to make approximately 12 cups. The rest of the
    recipe remains the same.

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