Pasta Sauce

Yield:

12 cups

Recipe from


Ingredients

2 small onions, chopped
4 garlic cloves, chopped
1/4 cup vegetable oil
2 (28-ounce) cans diced tomatoes, undrained
2 (12-ounce) cans tomato paste
8 cups water
1/4 cup sugar
2 tablespoons dried Italian seasoning
1 tablespoon salt
1 tablespoon dried basil
2 teaspoons black pepper
1 teaspoon dried crushed red pepper

Preparation

Sauté onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2 hours. Divide into recipe portions; set aside 3 cups for Eggplant Parmesan, and freeze remaining portions.

Note:

March 2001