Tomato SauceSubmitted by: LUCKYCP
2 teaspoons vegetable oil
2 onions, chopped
2 garlic cloves, minced
one 35-ounces can Italian tomatoes (no salt added), cut up
1/4 teaspoon salt
2. Transfer to blender or food processor and puree. Transfer to a sieve and press though with a spatula. Refrigerate, covered, up to 1 week, or freeze up to 3 months.
Serving Size: Makes 4 8-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LUCKYCP.