Joe Angelone's Tomato Sauce
- Number of Servings: 50
Ingredients
Nonstick pan spray2 tablespoons extra-virgin olive oil1/3 cup minced onion1/4 cup minced green pepper4 cloves minced fresh garlic or 2 tablespoons minced bottled garlic1 (28-ounce) can peeled Italian-style plum tomatoes4 (28-ounce) cans tomato sauce (such as Hunt's; use no-salt-added if you can find it)1 (28-ounce) can crushed tomatoes2 (14.5-ounce) cans diced tomatoes, plain or flavored, preferably no-salt-added1 cup low-sodium chicken broth1/2 cup white wine (use a dry wine such as sauvignon blanc or pinot grigio)1 tablespoon dried Italian seasoning1 teaspoon dried parsley1/2 teaspoon dried oregano1/2 teaspoon dried rosemary1/4 teaspoon sugarDash or two of garlic powder (not garlic salt)2 (6-ounce) cans no-salt-added tomato pasteSalt and pepper to taste
Spray the bottom of a large stockpot with pan spray, then add the olive oil. Place over medium-high heat and add the onion and green pepper, stirring to coat with oil. Cook until the onion is just translucent and tender.
Add garlic and stir for a minute or two, watching carefully so it doesn't burn.
Pull the stockpot off the burner. Lower the heat to medium and when the burner has adjusted, place the pot back on the burner and pour in the juice from the plum tomatoes. Crush the tomatoes in your hand, or crush them in a bowl with a fork, and add to the pot.
Add the tomato sauce, crushed tomatoes, diced tomatoes, broth and wine, and stir to combine.
Add all the spices and sugar, stir to combine, then reduce heat to medium-low and cook for about 15 minutes, uncovered.
Add the tomato paste and stir to combine. Reduce heat to low and allow the sauce to cook for at least two hours (three to four hours is really better). Stir occasionally. Taste the sauce and adjust seasoning, adding salt and pepper to taste.
Makes about 2 gallons
Number of Servings: 50
Recipe submitted by SparkPeople user RICHANEY.
Add garlic and stir for a minute or two, watching carefully so it doesn't burn.
Pull the stockpot off the burner. Lower the heat to medium and when the burner has adjusted, place the pot back on the burner and pour in the juice from the plum tomatoes. Crush the tomatoes in your hand, or crush them in a bowl with a fork, and add to the pot.
Add the tomato sauce, crushed tomatoes, diced tomatoes, broth and wine, and stir to combine.
Add all the spices and sugar, stir to combine, then reduce heat to medium-low and cook for about 15 minutes, uncovered.
Add the tomato paste and stir to combine. Reduce heat to low and allow the sauce to cook for at least two hours (three to four hours is really better). Stir occasionally. Taste the sauce and adjust seasoning, adding salt and pepper to taste.
Makes about 2 gallons
Number of Servings: 50
Recipe submitted by SparkPeople user RICHANEY.
Nutritional Info Amount Per Serving
- Calories: 49.0
- Total Fat: 0.6 g
- Cholesterol: 0.1 mg
- Sodium: 66.5 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 3.0 g
- Protein: 1.9 g
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