Classic Tomato Sauce

"I found this recipe on Cooking.com. Since finding RecipeZaar, this is my "go to" web site, so I'm posting here for safe keeping! I haven't tried this recipe yet, but will soon. Too many tomatoes and not enough time to can them all! Note **If you don't have fresh tomatoes use three 14-1/2 oz cans whole Italian-style tomatoes. *** Can also use oregano or parsley in place of basil. ****Serving size is based on 2 Tablespoons"
 
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Ready In:
25mins
Ingredients:
7
Yields:
4 cups
Serves:
32
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ingredients

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directions

  • Peel, seed, and finely chop the fresh plum tomatoes, if using.
  • In a large saucepan or Dutch oven, heat olive oil or cooking oil over medium heat.
  • Add fresh or undrained canned tomatoes, garlic, salt (omit if using canned
  • tomatoes), sugar, and pepper. Bring to boiling; reduce heat.
  • Simmer, uncovered, for about 20 minutes, or to desired consistency.
  • Place about half of the sauce in a food processor bowl or blender container; process or blend till smooth. Return blended tomato mixture to saucepan. Stir in basil, oregano, or parsley. Cook for 5 minutes more.

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Reviews

  1. This sauce is wonderful! I used fresh canned tomaotes from my garden. I didn't have plum tomaotes. I also used vege oil instead of olive oil, only because I was all out of olive oil. I did increase the sugar to 2 tsp. I will be making this sauce for years to come! Served over chicken parm. YUM!
     
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