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Categories:
salad oil onions carrots green peppers garlic tomatoes tomato paste brown sugar salt oregano basil pepper
Viewed: 59 - Published at: 4 years agoIngredients
- 1/4 c. salad oil
- 3 med. onions, sliced thin
- 3 lg. carrots, sliced thin
- 2 med. green peppers, diced
- 2 med. garlic cloves, chopped
- 12 lbs. tomatoes, peeled & diced
- 1 (12 ounce.) can tomato paste
- 1/4 c. brown sugar
- 2 tbsp. salt
- 2 teaspoon oregano leaves
- 1 1/2 teaspoon basil
- 1/2 teaspoon pepper
Method
- In 8 qt Dutch oven, medium heat in warm salad oil, cook onions, carrots, garlic and green peppers till tender.
- Stir occasionally.
- Add in tomatoes and remaining ingredients over high heat.
- Heat till boiling.
- Reduce heat to medium low, partially cover Dutch oven and cook 2 hrs, stirring occasionally.
- Spoon into freezer containers or possibly qt jars, leaving at least 1" space at top of container.
- Label and freeze.
- When I am ready to use this sauce, I add in 1 package dry spaghetti sauce mix and 1 (6 ounce.)
- can tomato paste plus a little brown sugar as desired per qt of sauce.
- This thickens it quite a bit and makes it very flavorful.
