Italian tomato sauce #2
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped onions |
| 6 | Cloves garlic; minced | |
| 2 | tablespoons | Oil |
| 4 | cans | (28-oz) Italian plum tomatoes; undrained and cut into small pcs. |
| 2 | cans | (15-oz) tomato sauce |
| 2 | cans | (12-oz) tomato paste |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Basil leaves |
| 2 | teaspoons | Oregano leaves |
| 1 | teaspoon | Salt |
| 3 | Bay leaves | |
Directions
From: Cheryl Miller <csmiller@...> Date: Sun, 28 Jul 1996 22:48:56 +0000 In an 8-quart kettle, cook onion and garlic in oil over medium-high heat until tender. Stir in remaining ingredients. Bring to boil, stirring occaisionally. Reduce heat, cover and simmer 3 hours, stirring often.
Remove bay leaves. Cool, store in refrigerator up to 3 days or pour into freezer containers, leaving ½-inch headspace and freeze up to 3 months.
Makes 19 cups. Good to present with a package of pasta, French bread, and spaghetti measuring utensils.
EAT-L Digest 28 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .