Italian Cooking Sauce
A bulk recipe, I use this basic recipe for everything from Lasagna to Rigatoni.
Canning instructions are included.
3 quarts peeled, cut up tomatoes
3 large cans tomato paste
3 large sweet green bell pepper, chopped
3 large sweet red bell pepper, chopped
3 large sweet onion, chopped
4 carrots, shredded
3 cups chopped mushrooms
2 medium garlic cloves, crushed and minced fine
3 tablespoons dried crushed oregano
2 tablespoons dried crushed basil
1 tablespoon fennel
1/4 cup olive oil
Combine the tomatoes, tomato paste, carrot, mushrooms and herbs in large stockpot over medium-low heat. In skillet over medium heat, sauté the onion, garlic and peppers until crisp-tender or until garlic begins to change color. Add to the stockpot along with 4 cups water. Cover and simmer at least 4 hours or until product is thickened. To can for future use, fill hot sterilized jars to within 1/4-inch of top, seal and process for 90 minutes at 10 pounds pressure. Allow to cool naturally, without disturbing, overnight. Check seals and store in cool dark area.
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