Tomato Spaghetti Sauce Recipe
Ingredients
1 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons cooking oil (conventional method only)
2 pounds tomatoes, peeled and cut up, or 1 28-ounce can tomatoes, cut up
1. 6-ounce can tomato paste
1 tablespoon sugar
2 teaspoons instant beef bouillon granules
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1 large bay leaf
1 4-ounce can sliced mushrooms
2 tablespoons cornstarch (crockery cooker method only)
Hot cooked spaghetti
Directions
In 3-quart saucepan cook onion and garlic in oil.
Add tomatoes, tomato paste, sugar, bouillon granules, oregano, basil, bay leaf, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Stir in 1 1/2 cups water.
Bring to boiling.
Reduce heat and simmer, uncovered, for 1 1/4 to 1 1/2 hours, stirring occasionally.
Remove bay leaf.
Stir in mushrooms; simmer till desired consistency, 15 to 30 minutes more.
Add tomatoes, tomato paste, sugar, bouillon granules, oregano, basil, bay leaf, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Stir in 1 1/2 cups water.
Bring to boiling.
Reduce heat and simmer, uncovered, for 1 1/4 to 1 1/2 hours, stirring occasionally.
Remove bay leaf.
Stir in mushrooms; simmer till desired consistency, 15 to 30 minutes more.
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