Ingredients Jump to Instructions ↓

  1. 112 ounces Tomatoes, peeled

  2. 48 ounces Tomato paste

  3. 1 quart Water

  4. 6 eaches Bay leaves

  5. cup Salad oil

  6. 4 eaches Garlic cloves

  7. 5 teaspoons Salt

  8. teaspoon Pepper

  9. cup Parmesan cheese

Instructions Jump to Ingredients ↑

  1. *1 4 (1 lb 12 oz) or 8 (14 ounce) cans of ITALIAN STYLE PEELED TOMATOES *2 8 (6 ounce) cans tomato paste Combine all ingredients in 8 quart kettle and bring to boil. Simmer uncovered over low heat about 6½ hours or until tomato pulp cooks down and flavors blend, stirring occasionally. Add more water if necessary to give sauce the consistency of thick white sauce. Remove bay leaves. Divide into 1 quart portions and cool. Freeze in glass loaf pans. When frozen, remove sauce from pans, wrap blocks in heavy duty foil or place in freezer bags. Store in freezer. For recipe amounts just cut off block with a knife or frozen food saw.

  2. **JJ** 102295.1235 Submitted By JJ JUDKINS On 10-24-95


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