Italian Cooking Sauce
|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)|
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.
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.