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    Fresh Tomato Sauce


    Source of Recipe


    suzyjune

    Recipe Introduction


    This is much better than the 'canned' tomato sauces. Try it, and you will see.

    I sometimes use Roma tomatoes and double the recipe for a crockpot full of sauce. I ladle the thickened sauce into freezer dishes holding 2 cups each. I had just over 8 cups of sauce, after cooking the liquid down. Very tasty. Just right to add to chili, spaghetti and meatballs and other dishes.

    List of Ingredients




    4 cups tomatoes -- peeled and finely chopped
    1 medium onion -- minced
    1 1/2 teaspoons leaf basil
    1 teaspoon sugar
    6 ounces tomato paste -- (1 can)
    3 cloves garlic
    1/4 teaspoon dried oregano
    salt and freshly ground pepper

    Recipe



    Combine all ingredients in lightly oiled crockpot. Cover and cook on Low setting for 6-12 hours (or cook on High for 4 hours.)

    If a thicker sauce is desired, remove cover and cook on High setting until sauce is reduced.

    This is good used in any recipe calling for tomato sauce.

    Makes about 4 cups.

 

 

 


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