1 pound onion, chopped
8 cloves garlic, minced
3/4 cup olive oil
20 pounds plum tomatoes (2 1/2 gal), canned, undrained
3 ounces chopped fresh parsley
3 tablespoons dried basil, crumbled
2 tablespoons salt
1 1/2 teaspoons black pepper
1. Sauté onion and garlic in oil until tender and golden in color.
2. Add tomatoes to onion-garlic mixture. Break tomatoes into small pieces.
3. Stir in seasonings. Cover and simmer for 2 hours, stirring occasionally. Cook until sauce reaches desired consistency.
Yield: 2 gallons
8 cloves garlic, minced
3/4 cup olive oil
20 pounds plum tomatoes (2 1/2 gal), canned, undrained
3 ounces chopped fresh parsley
3 tablespoons dried basil, crumbled
2 tablespoons salt
1 1/2 teaspoons black pepper
1. Sauté onion and garlic in oil until tender and golden in color.
2. Add tomatoes to onion-garlic mixture. Break tomatoes into small pieces.
3. Stir in seasonings. Cover and simmer for 2 hours, stirring occasionally. Cook until sauce reaches desired consistency.
Yield: 2 gallons
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