Chunky spaghetti sauce

12 servings

Ingredients

QuantityIngredient
4Cloves garlic, minced
1mediumOnion, chopped
¼cupOlive oil
2teaspoonsDried basil
2teaspoonsDried oregano
1teaspoonSalt
½teaspoonDried parsley
½teaspoonBlack pepper
5poundsRipe tomatoes, peeled, and coarsely chopped (about 6 large tomatoes)

Directions

In a large sauce pan over medium high heat, cook garlic and onion, in oil, for ten minutes, until onions are tender. Stir in basil, oregano, salt, parsley and pepper; cook for 1 minute. Add tomatoes, bring mixture to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring ocassionally. If desired, puree half the tomatoes in food processor before adding to saucepan. Cool sauce and place in plastic bags and freeze for later use. To use let bag thaw in refrigerator overnight. Makes about 6 cups of sauce or 12 half cup servings. Each serving equals 86 calories, 2 g protein, 5 g fat, 0 mg chol, 10 g carbs, 195 mg sodium.