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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 70.5
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 616.2 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.8 g

View full nutritional breakdown of Bulk Spagetti Sauce calories by ingredient
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Bulk Spagetti Sauce

Submitted by: BPEARCH

Introduction

Fast and easy requires pre-planning. This recipe will make approximately 60, 6oz servings of pasta sauce. Can, freeze or serve. You can add meat, mushrooms, ricotta, or other veggies at service time and have a sauce where you know what is in the jar. Fast and easy requires pre-planning. This recipe will make approximately 60, 6oz servings of pasta sauce. Can, freeze or serve. You can add meat, mushrooms, ricotta, or other veggies at service time and have a sauce where you know what is in the jar.
Number of Servings: 60

Ingredients

    4, #10 Cans of Whole Peeled Tomatoes in Juice
    14, Cloves Garlic
    4 Tsp Oregeno
    2 Tbs Basil
    2 Tsp Red Pepper Flakes
    2/3 cup granulated sugar
    3/4 cup red wine vinegar
    3 Large Onions
    7 Large carrots
    2 Med Sticks Celery
    4 Tbs olive oil
    2 cups White Wine

Directions

Pre-heat oven to 400f.

Pour the juice from the tomatoes into a large non-reactive pot. Seed the tomatoes (seeds are not yummy) through a strainer and place seeded and well drained tomatoes in a large roasting pan (or two large pans, depending on size.)

Add Oregano, Basil, Red Pepper flakes, Sugar, and Red Wine Vinegar to the juice and cook over medium to medium low heat until reduced by 1/4 (in other words, cook out about 1/4 of the water.)

Chop the Onions, Carrots and Celery, then sweat in large saute pan until the onions are translucent, add the garlic - mashed and minced - and sweat 4 minutes more. Add sweated veggies to the tomatoes and roast in oven for 1 hour, stirring every 15 minutes.

When the tomatoes and veggies have roasted for about an hour (or until they start to get a little color to them) remove from oven and hit 'em with a stick blender to break up the larger chunks. The goal is not to turn it into paste, just give it a less chunky texture. If you don't have a stick blender, a potato masher, mixer, food mill, or bar blender can be used - just remember that we aren't making tomato paste.

Add the tomato/veggie mixture to your reduced tomato juice and stir well. Allow to simmer for 10-15 minutes, adjust seasonings (salt, pepper, spices) and add water as required for sauce thickness, and then package for canning or freezing.

Makes 60, 6 oz servings.

Number of Servings: 60

Recipe submitted by SparkPeople user BPEARCH.






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Member Ratings For This Recipe

  • I am Italian and never put the basil cooking it looses flavor and gets toxic better cut the leaves when you serve the sauce, not all of them need basil. - 3/16/11

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  • I give up; what's a #10 can?? How many ounces or grams? Nothing on the cans saying what number size they are!! According to several sources, a #10 can is that huge institutional size. Is this what you meant? That's some serous bulk.
    - 4/9/10

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  • For people in other parts of the world, how big is a #10 can? Are we talking around 425g? - 3/12/10

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  • This is the BEST sauce I've ever tasted. We make our sauce from scratch - homemade - and can it in our pressure cookers. The sauce is tart, sweet, great taste. Fabulous. I recommend it for anyone. Especially if you care about how much salt and sugar goes into commerical pasta sauces. 5 Stars! - 2/17/10

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