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Cook'n with Betty Crocker 
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Fresh Tomato Sauce |
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Serves: 5 Print this Recipe13 pounds tomatoes fresh 3 onions medium, chopped 3 green bell peppers seeded and chopped 1/2 cup parsley chopped fresh 1/4 cup brown sugar 3 cloves garlic minced 2 tablespoons salt 1 1/2 tablespoons oregano 1 tablespoon basil dried basil leaves, crushed 1/2 teaspoon black pepper freshly ground In a large bowl pour boiling water over tomatoes; let stand for 1 minute. Drain and cover with cold water. Remove skins and cores; cut each tomato into quarters. Place in a large kettle. Stirring frequently over medium-high heat, bring to a boil; reduce heat to medium, cover and simmer until very soft, stirring occasionally. Remove from heat; cool. Place 2 cups at a time in a blender container or food processor bowl; cover and blend or process until uniform but not smooth. Return to kettle. Preheat oven to 350° F. Add onions, green peppers, parsley, brown sugar, garlic, salt, oregano, basil and pepper. Over medium-high heat bring to a boil. Place kettle in oven and bake, uncovered, stirring occasionally, until consistency of commercial tomato sauce. Cool. Ladle into 1-pint freezer containers, leaving 1-inch headspace. Cover and freeze. One pint of sauce is enough for a 16-ounce package of spaghetti, cooked. If you prefer, add 1 pound cooked ground beef and 1/4 pound cooked Italian sausage to sauce before serving on spaghetti. Sauce is also good with other pasta dishes calling for tomato sauce. Fresh Tomato Sauce comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Béarnaise Sauce Béchamel Sauce Caramel Syrup Chicken Gravy Cream Gravy Creamy Mushroom Sauce Currant Mustard Sauce Custard Sauce Dill Sauce Fresh Tomato Sauce Hard Sauce Horseradish Dip Mandarin Orange Sauce Marrow Butter Mint Sauce Mock Hollandaise Sauce Orange Sauce Peach Barbecue Sauce Raisin Sauce Spicy Butter Sauce Spicy Cranberry Sauce Sweet-Sour Sauce Tangy Mayonnaise Melba Sauce |
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