Pasta Sauce

1 Review
ADD YOUR REVIEW
Yield
12 cups
March 2001
RECIPE BY Southern Living

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

How to Make It

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.

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Ratings & Reviews

PWCIN2008's Review

PWCIN2008
April 14, 2011
One of the top 3 pasta sauces I have ever tasted. It tastes like a pasta sauce from one of the many authentic Italian restaurants on Mulberry Street in Little Italy, in New York City. I highly recommend. The only change I made to it was not adding the additional sugar. The canned tomatoes have plenty of sugar in them already which made for the slightest hint of natural sweet. PERFECT!