End of summer homemade tomato sauce
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 34.8
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 106.1 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.3 g
- Protein: 0.9 g
View full nutritional breakdown of End of summer homemade tomato sauce calories by ingredient
Introduction
Delicious and easy to make tomato sauce at the end of summer. This recipe is great to freeze, it will stay fresh up to a year in the freezer....just pull out a serving and use it on your next batch of pasta...it is amazing to use for lasagna :)I left out the oregano and thyme, I like to add for each dish separately (fresh herbs become pungent and bitter if over cooked) . Delicious and easy to make tomato sauce at the end of summer. This recipe is great to freeze, it will stay fresh up to a year in the freezer....just pull out a serving and use it on your next batch of pasta...it is amazing to use for lasagna :)
I left out the oregano and thyme, I like to add for each dish separately (fresh herbs become pungent and bitter if over cooked) .
Number of Servings: 26
Ingredients
-
2 onions
2 green peppers
3 stalks of celery
3 carrots
3 cloves of garlic
60-70 oz. of fresh roma tomatoes
1 tsp. salt
1 tbsp. basil
3 bay leaves
3 tsp. sugar
Directions
In food processor chop onion, green pepper, celery, carrots, and garlic (this may take a few batches to complete).
In skillet on med. heat add 2 tbsp of olive oil. Once oil has heated add chopped veggies, let cook for 2 minutes and add salt (this will allow the veggies to sweat).
While veggies are sweating, use food processor to chop tomatoes (again this will take several batches to complete).
Add to veggies in pot.
Allow to come up to a boil and reduce heat to medium low. Add the basil, bay leaves, and sugar.
Let simmer for at least 2 hours. After 2 hours adjust seasonings accordingly.
Serving size equals to 1/2 cup of sauce.
Number of Servings: 26
Recipe submitted by SparkPeople user LOGICALLADY.
In skillet on med. heat add 2 tbsp of olive oil. Once oil has heated add chopped veggies, let cook for 2 minutes and add salt (this will allow the veggies to sweat).
While veggies are sweating, use food processor to chop tomatoes (again this will take several batches to complete).
Add to veggies in pot.
Allow to come up to a boil and reduce heat to medium low. Add the basil, bay leaves, and sugar.
Let simmer for at least 2 hours. After 2 hours adjust seasonings accordingly.
Serving size equals to 1/2 cup of sauce.
Number of Servings: 26
Recipe submitted by SparkPeople user LOGICALLADY.