Email to VICKEY KOTWICA      

BIG BATCH TOMATO SAUCE




List of Ingredients



• 3 TABLESPOONS OLIVE OIL
  
• 3 MEDIUM CARROTS, FINELY CHOPPED
  
• 1 LARGE ONION, FINELY CHOPPEDD
  
• 2 GARLIC CLOVES, MINCED
  
• 3 ( 28 OZ.) CANS ITALIAN STYLE TOMATOES IN PUREE
  
• 1 BAY LEAF
  
• 3/4 TEASPOON SALT
  
• 1/4 TEASPOON COARSELY GROUND BLACK PEPPER
  
• 3 TABLESPOONS FRESH PARSLEY, CHOPPED
  
• 1/2 TO 1 TEASPOON DRIED OREGANO
  
• 8 LEAVES OF FRESH BASIL, ROLLED AND FINELY SLICED
  






Instructions



1. IN A 5 QUART DUTCH OVEN OR SAUCEPOT, HEAT OLIVE OIL OVER MEDIUM HEAT UNTIL HOT. ADD CARROTS AND ONIONS AND COOK, ABOUT 20 MINUTES, UNTIL VEGETABLES ARE TENDER AND GOLDEN, STIRRING OCCASIONALLY. ADD GARLIC AND COOK 2 MINUTES LONGER, STIRRING CONSTANTLY.
   
   
2. MEANWHILE, PLACE TOMATOES WITH THEIR PUREE IN A LARGE BOWL. WITH HANDS OR SLOTTED SPOON, CRUSH TOMATOES WELL.
   
   
3. ADD TOMATOES WITH THEIR PUREE, BAY LEAF, SALT, PEPPER,PARSLEY AND OREGANO INTO POT. HEAT TO A BOIL OVER HIGH HEAT. REDUCE HEAT TO LOW, COVER AND SIMMER 15 MINUTES. UNCOVER AND SIMMER SAUCE 20 MINUTES LONGER, STIRRING OCCASIONALLY. REMOVE BAY LEAF. FIVE MINUTES BEFORE SERVING, ADD FRESH BASIL AND SIMMER. SERVE OVER PASTA.
   
   






Final Comments


ENJOY!