Grandma's Tomato Sauce

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

This recipe goes with Eggplant Parmesan, Spinach and Sausage Manicotti, Chicken Cacciatore

Yield: Makes about 4 quarts
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 6.7%
  • Protein: 3.4g
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Carbohydrate: 17g
  • Fiber: 3.8g
  • Sodium: 605mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 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. 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. 3. Remove bay leaves and add salt to taste. Use hot or cool.
  4. Note: Nutritional analysis is per cup.
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