Home Made Spaghetti Sauce
This is my basic sauce for many of my dishes. Since I’m part Italian, making sauce in autumn is part of my heritage – spaghetti sauce, aka pizza sauce or the base for many other wonderful dishes like lasagna or chicken parmesan. I quadruple this recipe by using a #10 commercial can of tomatoes and make it in a large spaghetti type pot. Then I portion it into quart containers for the freezer.
Servings: 10
Calories: 48kcal
Ingredients
- 1 28 ounce can crushed tomatoes
- 1 6 1/2 ounce Can tomato paste
- 1 8 ounce can tomato sauce
- 2 cloves garlic minced
- 1/2 teaspoon Sugar
- 1/4 teaspoon Crushed fennel seeds
- 1/2 teaspoon crushed dried basil or 1 T fresh basil
- 1 teaspoon Crushed dried oregano or 2 Tbs fresh oregano
- 1 bay leaf
- 1 pinch crushed dried red pepper or dash or 2 of cayenne
- 1 dash ground black pepper
- salt to taste
Instructions
- Place all ingredients in a 4 quart saucepan. Bring to a boil. Cover pot and turn down heat to a simmer for a minimum of two hours or up to four hours, stirring often so nothing sticks to the bottom. You can put in plastic containers and freeze to have on hand for pizza sauce or other uses.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Calories: 48kcal