Italian tomato sauce #2

Yield: 20 Servings

Measure Ingredient
2 cups Chopped onions
6 \N 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 \N Bay leaves

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, .

Similar recipes