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2 29-ounce cans tomatoes peeled
2 15-ounce cans tomato sauce
1 12-ounce can tomato paste
3/4 cup parsley minced
1 onion medium, minced
1/2 cup water
1 clove garlic minced
2 tablespoons sugar
1 teaspoon basil dried basil leaves, crushed
1 teaspoon oregano
1/2 teaspoon salt
1 bay leaf
Dash black pepper
Place tomatoes in a food processor bowl. Cover and coarsely chop.
In a large heavy kettle, combine tomatoes, tomato sauce, tomato paste, parsley, onion, water, garlic, sugar, basil, oregano, salt, bay leaf and pepper. Bring to a boil over high heat; reduce heat to low and simmer for 1 hour, stirring occasionally. Cool. Ladle into 1-pint freezer containers, leaving 1-inch headspace. Cover and freeze.
One pint of sauce is enough for a 16-ounce package of spaghetti, cooked. If you prefer, add 1 pound cooked ground beef and 1/4 pound cooked Italian sausage to sauce before serving on spaghetti. Sauce is also good with other pasta dishes calling for tomato sauce.
2 15-ounce cans tomato sauce
1 12-ounce can tomato paste
3/4 cup parsley minced
1 onion medium, minced
1/2 cup water
1 clove garlic minced
2 tablespoons sugar
1 teaspoon basil dried basil leaves, crushed
1 teaspoon oregano
1/2 teaspoon salt
1 bay leaf
Dash black pepper
Place tomatoes in a food processor bowl. Cover and coarsely chop.
In a large heavy kettle, combine tomatoes, tomato sauce, tomato paste, parsley, onion, water, garlic, sugar, basil, oregano, salt, bay leaf and pepper. Bring to a boil over high heat; reduce heat to low and simmer for 1 hour, stirring occasionally. Cool. Ladle into 1-pint freezer containers, leaving 1-inch headspace. Cover and freeze.
One pint of sauce is enough for a 16-ounce package of spaghetti, cooked. If you prefer, add 1 pound cooked ground beef and 1/4 pound cooked Italian sausage to sauce before serving on spaghetti. Sauce is also good with other pasta dishes calling for tomato sauce.