Homemade italian sauce
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 4 | cups | Carrots -- shredded |
| 2¾ | cup | Onions -- chopped |
| 2¾ | cup | Bell peppers -- chopped |
| 3 | Cloves garlic -- minced | |
| 84 | ounces | Crushed tomatoes -- (3-28 oz |
| Cans) | ||
| 84 | ounces | Stewed tomatoes -- (3-28 oz |
| Cans) | ||
| 1 | tablespoon | Granulated sugar |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Basil |
| 2 | teaspoons | Oregano |
| ⅛ | teaspoon | Black pepper |
Directions
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