Chunky spaghetti sauce

Yield: 12 servings

Measure Ingredient
4 \N Cloves garlic, minced
1 medium Onion, chopped
¼ cup Olive oil
2 teaspoons Dried basil
2 teaspoons Dried oregano
1 teaspoon Salt
½ teaspoon Dried parsley
½ teaspoon Black pepper
5 pounds Ripe tomatoes, peeled, and coarsely chopped (about 6 large tomatoes)

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.

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