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Grandma's Tomato Sauce

Yield Makes about 4 quarts
Prep and Cook Time: about 1 3/4 hours. Notes: If making sauce up to 3 days ahead, cool, cover, and chill.

Ingredients

  • 2 cans (28 oz. each) crushed tomatoes with basil and oregano
  • 5 cans (6 oz. each) tomato paste
  • 3 cups chopped Roma tomatoes (about 1 1/4 lb.)
  • 1 1/2 cups dry red wine
  • 1 cup chopped onion
  • 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
  • 1 tablespoon minced garlic
  • 5 dried bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • Salt

Nutrition Information

  • calories 81
  • caloriesfromfat 6.7 %
  • protein 3.4 g
  • fat 0.6 g
  • satfat 0.1 g
  • carbohydrate 17 g
  • fiber 3.8 g
  • sodium 605 mg
  • cholesterol 0.0 mg

How to Make It

  1. In an 8- to 10-quart pan, combine 3 cups water, canned tomatoes with their liquid, tomato paste, Roma tomatoes, wine, onion, basil, garlic, bay leaves, oregano, and pepper.

  2. Bring to a boil over high heat, stirring often; reduce heat, cover, and simmer, stirring occasionally, until reduced to 4 quarts, 45 minutes to 1 hour.

  3. Remove bay leaves and add salt to taste. Use hot or cool.

  4. Note: Nutritional analysis is per cup.