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Freezer Tomato Sauce

Chef.Foodie's picture
Ingredients
  Garlic 4 Clove (20 gm)
  Onions 2 Medium
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Ripe tomatoes 5 Pound (About 12 Medium-Size)
  Green onions 1 Bunch (100 gm)
  Green pepper 1
  Salt 1 1⁄2 Teaspoon
  Pepper 3⁄4 Teaspoon
  Anise seed 1⁄4 Teaspoon, crushed
  Oregano leaves 1 Tablespoon
  Rosemary leaves 3⁄4 Teaspoon
  Paprika 1 Teaspoon
  Regular strength chicken broth 1 1⁄4 Cup (20 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
Directions

Using metal blade, process garlic until chopped.
Cut onions into chunks, add to garlic, and process with on-off bursts until coarsely chopped.
In an 8-quart pan, cook onion and garlic in olive oil over medium heat until golden (about 15 minutes); stir occasionally.
Meanwhile, peel, core, and quarter tomatoes.
Process a portion at a time with on-off bursts until coarsely chopped.
Add to cooked onion.
Cut green onions and part of the tops into 1-inch lengths.
Process with on-off bursts until finely chopped; add to tomato mixture.
Cut green pepper in chunks and discard seeds.
Process with on-off bursts until coarsely chopped.
Add to tomatoes along with salt, pepper, anise seed, oregano, rosemary, paprika, broth, and wine.
Bring mixture to a boil, stirring.
Cover, reduce heat, and simmer for 1 hour.
Remove cover, increase heat to medium, and boil until mixture is reduced to 8 cups.
You can use sauce while hot, or let it cool and refrigerate for as long as 3 days, or freeze it as long as 4 months.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Tomato
Cook Time: 
60 Minutes

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