Classic Tomato Sauce
Per serving
I found this recipe on Cooking.com. Since finding RecipeZaar, this is my "go to" web site, so I'm posting here for safe keeping! I haven't tried this recipe yet, but will soon. Too many tomatoes and not enough time to can them all! Note **If you don't have fresh tomatoes use three 14-1/2 oz cans whole Italian-style tomatoes. *** Can also use oregano or parsley in place of basil. ****Serving size is based on 2 Tablespoons
Ingredients
32 serv.Step-by-step instructions
- 1
Peel, seed, and finely chop the fresh plum tomatoes, if using.
- 2
In a large saucepan or Dutch oven, heat olive oil or cooking oil over medium heat.
- 3
Add fresh or undrained canned tomatoes, garlic, salt (omit if using canned
- 4
tomatoes), sugar, and pepper. Bring to boiling; reduce heat.
- 5
Simmer, uncovered, for about 20 minutes, or to desired consistency.
- 6
Place about half of the sauce in a food processor bowl or blender container; process or blend till smooth. Return blended tomato mixture to saucepan. Stir in basil, oregano, or parsley. Cook for 5 minutes more.
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