 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
This recipe goes with Pasta Sauce with Meatballs, Eggplant Parmesan, Calzones with Pasta Sauce Ingredients:
2 small onions, chopped |
4 garlic cloves, chopped |
1/4 cup vegetable oil |
2 (28-ounce) cans diced tomatoes, undrained |
2 (12-ounce) cans tomato paste |
8 cups water |
1/4 cup sugar |
2 tablespoons dried italian seasoning |
1 tablespoon salt |
1 tablespoon dried basil |
2 teaspoons black pepper |
1 teaspoon dried crushed red pepper |
Directions:
1. Sauté onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2 hours. Divide into recipe portions; set aside 3 cups for Eggplant Parmesan, and freeze remaining portions.
|
|