"I only make this in the summer months with my tomatoes from my garden. The sauce may be frozen but will need at l;east 2 days in the fridge bvefore freezing. The tomatoes that you use must be all red and very ripe and if you like a smooth consistancy put the tomatoes through the blender after peeling them"

Original recipe yields 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (264.1 g)
Calories 234.2
Total Fat - 16.7 g
Saturated Fat - 2.6 g
Cholesterol - 22.2 mg
Sodium - 14.2 mg
Total Carbohydrate - 18.7 g
Dietary Fiber - 3 g
Sugars - 12.8 g
Protein - 4.2 g
Calcium - 81 mg
Iron - 1.1 mg
Vitamin C - 8.8 mg
Thiamin - 0.1 mg

Step 1

Heat oil in large pot pan, 6 to 8 quarts. Add onions and cook over medium heat for 6 to 8 minutes until transparent. Add garlic and cook another minute.

Step 2

Stir in tomatoes, paste, oregano, basil, bay leaf, salt, pepper and bring to a boil. Then simmer, uncovered on low heat for 1 to 1 1/2 hours or until thick, stirring occasionally. When finished the sauce should be thin and fairly smooth. Remove bay leaf. Taste then season with more salt and pepper if needed.