Italian Tomato Sauce

Serves: 5
Total Calories: 197


2 (29-ounce) cans tomatoes peeled
2 (15-ounce) cans tomato sauce
1 (12-ounce) can tomato paste
3/4 cup parsley minced
1 onion medium, minced
1/2 cup water
1 clove garlic minced
2 tablespoons sugar
1 teaspoon basil dried basil leaves, crushed
1 teaspoon oregano
1/2 teaspoon salt
1 bay leaf
dash black pepper


Place tomatoes in a food processor bowl. Cover and coarsely chop.

In a large heavy kettle, combine tomatoes, tomato sauce, tomato paste, parsley, onion, water, garlic, sugar, basil, oregano, salt, bay leaf and pepper. Bring to a boil over high heat reduce heat to low and simmer for 1 hour, stirring occasionally. Cool. Ladle into 1-pint freezer containers, leaving 1-inch headspace. Cover and freeze.

One pint of sauce is enough for a 16-ounce package of spaghetti, cooked. If you prefer, add 1 pound cooked ground beef and 1/4 pound cooked Italian sausage to sauce before serving on spaghetti. Sauce is also good with other pasta dishes calling for tomato sauce.

Nutritional Facts:

Serves: 5
Total Calories: 197
Calories from Fat: 0

This Italian Tomato Sauce recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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