Serves: 5
Total Calories: 197
Place tomatoes in a food processor bowl. Cover and coarsely chop.
In a large heavy kettle, combine tomatoes, tomato sauce, tomato paste, parsley, onion, water, garlic, sugar, basil, oregano, salt, bay leaf and pepper. Bring to a boil over high heat reduce heat to low and simmer for 1 hour, stirring occasionally. 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.
This Italian Tomato Sauce recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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