ITALIAN TOMATO SAUCE
CANNED TOMATOES
1
2
3
4
TOMATO PASTE
1
2
3
4
COLD WATER
1 1/2 CUPS
3 CUPS
4 1/2 CUPS
6 CUPS
PARSLEY
1 TBS
2 TBS
3 TBS
1/4 CUP
SALT
1 TBS
2 TBS
3 TBS
1/4 CUP
SUGAR
1 TBS
2 TBS
3 TBS
1/4 CUP
OREGANO
1 TSP
2 TSP
1 TBS
1 TBS & 1 TSP
BASIL
1/2 TSP
1 TSP
1 1/2 TSP
2 TSP
PEPPER
1/4 TSP
1/2 TSP
3/4 TSP
1 TSP
ONION
1 LARGE
2 LARGE
3 LARGE
4 LARGE
GARLIC
1 CLOVE
2 CLOVES
3 CLOVES
4 CLOVES
BAY LEAF
1
2
3
4
  1. PUREE UNDRAINED ITALIAN TOMATOES IN ELECTRIC BLENDER.
  2. IN HOT OIL IN A LARGE SAUCEPAN, SAUTÉ ONION AND GARLIC UNTIL GOLDEN-BROWN--ABOUT 5 MINUTES
  3. ADD PUREED TOMATO, TOMATO PASTE, WATER, PARSLEY, SALT, SUGAR, OREGANO, BASIL, PEPPER, BAY
    LEAF.  MIX WELL
  4. BRING TO BOILING; REDUCE HEAT; SIMMER, COVERED AND STIRRING OCCASIONALLY, 1 HOUR.
  5. COOL SLIGHTLY AT ROOM TEMPERATURE; REFRIGERATE UNTIL COMPLETELY COOLED.
INGREDIENTS
WHEN USING FRESH TOMATOES INSTEAD OF CANNED

BLANCH SKINS OFF TOMATOES BY:
  • BRING A LARGE POT OF WATER, SALTER OR NOT, TO A BOIL
  • DROP TOMATOES IN SMALL ENOUGH BATCHES SO WATER NEVER LOSES BOIL
  • KEEP TOMATOES IN WATER FOR ABOUT 30 SECONDS
  • REMOVE FROM POT
  • PUT IN ICE WATER