Thick N Tasty Tomato Sauce
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 159.7
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 19.5 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 4.1 g
- Protein: 2.3 g
View full nutritional breakdown of Thick N Tasty Tomato Sauce calories by ingredient
Introduction
This makes for a chunky spaghetti sauce, or goolaush sauce. Put it in a blender and puree would be good for pizza sauce. This makes for a chunky spaghetti sauce, or goolaush sauce. Put it in a blender and puree would be good for pizza sauce.Number of Servings: 10
Ingredients
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1/2 cup extra virgin olive oil
2 large red onions, cut in half and then cut into 1/4 " slices
6 medium cloves garlic, minced
5 pounds very ripe, but not soft tomatoes (plum), washed, cored and cut into 1/2" to 1" chunks
Leaves from 10 stems basil, stacked, rolled tightly and cut crosswise into thin strips
Leaves from 8 sprigs oregano, finely chopped
Leaves from 8 sprigs cilantro, finely chopped
Leaves from 8 sprigs marjoram, finely chopped
Directions
Heat the oil in a large, heavy- bottomed pot or Dutch oven over medium heat until the oil shimmers.
Add the onion and garlic, stirring to combine; cook for 10 to 15 minutes, stirring occasionally, until they have softened and sstart to caramelize.
Add Tomatoes and mix well to incorporate, then add the herbs. Stir to combine, and cook for a few minutes until the mixture starts to bubble. Then reduce the heat to medium-low and cook for about 1 hour 45 minutes, until a thick sauce has formed.
Transfer to 5 pint glass canning jars, wipe rim, cover with lids and let cool. Listen for the pop of the lid to be sure of proper seal. Hot water bath if necessary. Can refrigerate for up to one week. Can freeze for up to 3 months.
Makes 10 - 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user COUNTRYSAGEGIRL.
Add the onion and garlic, stirring to combine; cook for 10 to 15 minutes, stirring occasionally, until they have softened and sstart to caramelize.
Add Tomatoes and mix well to incorporate, then add the herbs. Stir to combine, and cook for a few minutes until the mixture starts to bubble. Then reduce the heat to medium-low and cook for about 1 hour 45 minutes, until a thick sauce has formed.
Transfer to 5 pint glass canning jars, wipe rim, cover with lids and let cool. Listen for the pop of the lid to be sure of proper seal. Hot water bath if necessary. Can refrigerate for up to one week. Can freeze for up to 3 months.
Makes 10 - 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user COUNTRYSAGEGIRL.