Ingredients Jump to Instructions ↓

  1. 4 Garlic - minced

  2. 1 Onion - chopped (medium)

  3. 1/4 cup 59ml Olive oil

  4. 2 teaspoons 10ml Dried basil

  5. 2 teaspoons 10ml Dried oregano

  6. 1 teaspoon 5ml Salt

  7. 1/2 teaspoon 2 1/2ml Dried parsley

  8. 1/2 teaspoon 2 1/2ml Black pepper

  9. 5 lbs 2270g / 80oz Ripe tomatoes - peeled, and chopped (about 6, large tomatoes)

Instructions Jump to Ingredients ↑

  1. In a large sauce pan over medium high heat, cook garlic and onion, in oil, for ten minutes, until onions are tender. Stir in basil, oregano, salt, parsley and pepper; cook for 1 minute. Add tomatoes, bring mixture to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring ocassionally. If desired, puree half the tomatoes in food processor before adding to saucepan. Cool sauce and place in plastic bags and freeze for later use. To use let bag thaw in refrigerator overnight. Makes about 6 cups of sauce or 12 half cup servings.


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