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Fresh Tomato Sauce




Source of Recipe


My original recipe


Recipe Introduction


This is much better than the 'canned' tomato sauces. Try it, and you will see.

I sometimes use Roma tomatoes and double the recipe for a crockpot full of sauce. I ladle the thickened sauce into freezer dishes holding 2 cups each. I had just over 8 cups of sauce, after cooking the liquid down. Very tasty. Just right to add to chili, spaghetti and meatballs and other dishes.


List of Ingredients




4 cups tomatoes -- peeled and finely chopped
1 medium onion -- minced
1 1/2 teaspoons leaf basil
1 teaspoon sugar
6 ounces tomato paste -- (1 can)
3 cloves garlic
1/4 teaspoon dried oregano
salt and freshly ground pepper



Recipe



Combine all ingredients in lightly oiled crockpot. Cover and cook on Low setting for 6-12 hours (or cook on High for 4 hours.)

If a thicker sauce is desired, remove cover and cook on High setting until sauce is reduced.

This is good used in any recipe calling for tomato sauce.

Makes about 4 cups.