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Italian Cooking Sauce

Holidaycooking's picture
Ingredients
  Ripe tomatoes 10 Pound, stems removed (5 Kilogram)
  Sugar 30 Milliliter (2 Tablespoon)
  Dried italian seasoning 30 Milliliter (2 Tablespoon)
  Salt 15 Milliliter (1 Tablespoon)
  Garlic powder 1⁄4 Teaspoon
  Onions 2 Medium, quartered
  Green pepper 1 , quartered
  Water 250 Milliliter (1 Cup)
  Cornstarch 50 Milliliter (1/4 Cup)
  Cold water 125 Milliliter (1/2 Cup)
Directions

Assemble Pureer.
Process tomatoes on HIGH into 5-quart (5 liter) saucepan.
Add dry seasonings.
Cook onion and green pepper covered in small saucepan with 1 cup (250 ml) water until tender.
Puree.
Add to saucepan with tomato puree; stir well.
Simmer over medium heat until thickened (about 2 hours).
Dissolve cornstarch in cold water.
Add to sauce and bring to a boil, stirring constantly.
Remove from heat.
Allow to cool.
Store in refrigerator or freeze up to 6 months in freezer containers.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Servings: 
172

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