Chunky Spaghetti Sauce

Recipe Ingredients

4		Garlic - minced
1		Onion - chopped (medium)
1/4 cup	59ml	Olive oil
2 teaspoons	10ml	Dried basil
2 teaspoons	10ml	Dried oregano
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Dried parsley
1/2 teaspoon	2.5ml	Black pepper
5 lbs	2270g / 80oz	Ripe tomatoes - peeled, and chopped (about 6, large tomatoes)

Recipe Instructions

In a large sauce pan over medium high heat, cook garlic and onion, in oil, for ten minutes, until onions are tender. Stir in basil, oregano, salt, parsley and pepper; cook for 1 minute. Add tomatoes, bring mixture to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring ocassionally. If desired, puree half the tomatoes in food processor before adding to saucepan. Cool sauce and place in plastic bags and freeze for later use. To use let bag thaw in refrigerator overnight. Makes about 6 cups of sauce or 12 half cup servings.

Source:
PASTA MONDAY TO FRIDAY SHOW #PS6541

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