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