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Tomato Sauce

Microwaverina's picture
Ingredients
  Hot water 3 Quart
  Tomatoes 12 Medium
  Canned tomato paste 12 Ounce (1 Can)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
Directions

Place hot water in 5-qt casserole; cover.
Microwave at High 18 to 25 minutes, or until boiling.
Dip half the tomatoes in water.
Let stand 30 seconds to 1 1/2 minutes, or until skins begin to loosen.
Plunge tomatoes in cold water.
Remove skins and core.
Cut in half crosswise; remove seeds.
Repeat with remaining tomatoes.
Puree tomatoes with food processor, blender or by mashing.
In 3-qt casserole combine puree and all remaining ingredients; cover.
Microwave at High 10 minutes.
Stir.
Microwave, uncovered, at High 35 to 45 minutes, or until sauce is thickened, stirring several times.
Cool.
Spoon into six freezer containers.
Label and freeze no longer than 3 months.
To defrost, remove from one container and place in small bowl or casserole.
Microwave at High 2 to 4 minutes, breaking apart and stirring every minute.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Tomato
Preparation Time: 
35 Minutes
Cook Time: 
10 Minutes
Ready In: 
45 Minutes
Servings: 
12

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