Bulk Spagetti Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
4, #10 Cans of Whole Peeled Tomatoes in Juice14, Cloves Garlic4 Tsp Oregeno2 Tbs Basil2 Tsp Red Pepper Flakes2/3 cup granulated sugar3/4 cup red wine vinegar3 Large Onions7 Large carrots2 Med Sticks Celery4 Tbs olive oil2 cups White Wine
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.
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.
Nutritional Info 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
Member Reviews
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ELIZABETH-IN-AK
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