Pasta Sauce-Homemaid
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 50.1
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 362.9 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.0 g
- Protein: 1.6 g
View full nutritional breakdown of Pasta Sauce-Homemaid calories by ingredient
Introduction
This pasta sauce goes great with everything. I use it in Chicken Parm, Spagetti, Lasagna, Pizza. I make it in large batches and freeze or can it for a fast dinner. This pasta sauce goes great with everything. I use it in Chicken Parm, Spagetti, Lasagna, Pizza. I make it in large batches and freeze or can it for a fast dinner.Number of Servings: 20
Ingredients
-
40 Italian Tomatoes (fresh is best)
Garlic 8-10 cloves depending on your taste
Salt (to taste)
Pepper (to taste)
*Basil (fresh is best) one handfull chopped
*Parsley (fresh is best) one handfull chopped
*Oregano (fresh is best) one handfull chopped
Onion- 1 chopped
1 Cup Mushrooms cleaned, chopped
1/2 Green Bell Pepper cleaned and chopped
1/2 Yellow Bell Pepper cleaned and chopped
1 TBSP Extra Virgin Olive Oil (EVOO)
1 - 2 TBSP Red Wine Vinegar (good quality)
* You may substitute the fresh herbs for dried. Use about 1 TBSP of each
Directions
1. Clean and chop all of your vegetables and set aside.
2. If using Fresh herbs wash and chop your Parsley, Oregano, and Basil
2. Wash your tomatoes and blanch them in boiling water for about 10 seconds. This will loosen the skins so you can easily remove them.
3. Place 35 of your skinless tomatoes in your blender or food processor and puree them.
4. In a large pot, place your tomoto puree, last 5 tomatoes, vegetables, herbs, EVOO, Red Wine VInegar and garlic.
Simmer on very low, stirring occasionally for 15 min to several hours. The longer you simmer this, the better the flavor. Just be sure to stir it and not allow it to scourch on the bottom.
This will make approxomatley 20 1 cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user GMAW01.
2. If using Fresh herbs wash and chop your Parsley, Oregano, and Basil
2. Wash your tomatoes and blanch them in boiling water for about 10 seconds. This will loosen the skins so you can easily remove them.
3. Place 35 of your skinless tomatoes in your blender or food processor and puree them.
4. In a large pot, place your tomoto puree, last 5 tomatoes, vegetables, herbs, EVOO, Red Wine VInegar and garlic.
Simmer on very low, stirring occasionally for 15 min to several hours. The longer you simmer this, the better the flavor. Just be sure to stir it and not allow it to scourch on the bottom.
This will make approxomatley 20 1 cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user GMAW01.