Homemade italian sauce

Yield: 16 Servings

Measure Ingredient
1 tablespoon Olive oil
4 cups Carrots -- shredded
2¾ cup Onions -- chopped
2¾ cup Bell peppers -- chopped
3 \N Cloves garlic -- minced
84 ounces Crushed tomatoes -- (3-28 oz
\N \N Cans)
84 ounces Stewed tomatoes -- (3-28 oz
\N \N Cans)
1 tablespoon Granulated sugar
1 tablespoon Salt
1 tablespoon Basil
2 teaspoons Oregano
⅛ teaspoon Black pepper

In a large saucepan, heat oil over medium heat. Add carrots, onions, and garlic. Cook until all is tender. Stir in undrained tomatoes, sugar, salt, basil, oregano, and black pepper. Boil gently, uncovered for 1 hour. Cool.

Place one-quarter of the mixture into a food processor and process until smooth. Repeat with remaining sauce.

Posted to MC-Recipe Digest V1 #142 Date: Sun, 7 Jul 1996 17:43:30 -0500 From: matejka@... (Anita A. Matejka) Recipe By : Homemade Is Better

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