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Freezer Tomato Sauce Recipe
|Garlic||4 Clove (20 gm)|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Ripe tomatoes||5 Pound (About 12 Medium-Size)|
|Green onions||1 Bunch (100 gm)|
|Salt||1 1⁄2 Teaspoon|
|Anise seed||1⁄4 Teaspoon, crushed|
|Oregano leaves||1 Tablespoon|
|Rosemary leaves||3⁄4 Teaspoon|
|Regular strength chicken broth||1 1⁄4 Cup (20 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1518 Calories from Fat 692
% Daily Value*
Total Fat 79 g120.9%
Saturated Fat 11.1 g55.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3855.9 mg160.7%
Total Carbohydrates 167 g55.6%
Dietary Fiber 43.6 g174.4%
Sugars 86.3 g
Protein 32 g63.7%
Vitamin A 528.9% Vitamin C 828.1%
Calcium 47.9% Iron 69.3%
*Based on a 2000 Calorie diet
Cut onions into chunks, add to garlic, and process with on-off bursts until coarsely chopped.
In an 8-quart pan, cook onion and garlic in olive oil over medium heat until golden (about 15 minutes); stir occasionally.
Meanwhile, peel, core, and quarter tomatoes.
Process a portion at a time with on-off bursts until coarsely chopped.
Add to cooked onion.
Cut green onions and part of the tops into 1-inch lengths.
Process with on-off bursts until finely chopped; add to tomato mixture.
Cut green pepper in chunks and discard seeds.
Process with on-off bursts until coarsely chopped.
Add to tomatoes along with salt, pepper, anise seed, oregano, rosemary, paprika, broth, and wine.
Bring mixture to a boil, stirring.
Cover, reduce heat, and simmer for 1 hour.
Remove cover, increase heat to medium, and boil until mixture is reduced to 8 cups.
You can use sauce while hot, or let it cool and refrigerate for as long as 3 days, or freeze it as long as 4 months.