Italian Spaghetti Sauce by
To make your own crushed tomatoes, pulse canned whole tomatoes in a food processor. No food processor? Just put them in a bowl and squeeze through your hands.
Ingredients
3-4 28 oz cans (98 oz) Crushed Tomatoes (either regular or with basil, oregano and garlic)
4 cloves of garlic (pressed or chopped finely)
3-5 tbsp dried basil
1 1/2 tsp black pepper
2 Tbsp olive oil
⅓ cup of grated Parmesan or Romano cheese
Minced Green Peppers (optional)
Instructions
Heat the olive oil in a 5+ qt. pot over medium heat, and add the chopped or pressed garlic.
Heat for one to two minutes, making sure not to burn the garlic, then add all the crushed tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
Reduce heat to low and simmer for 2-3 hours stirring often.
For the first half of the simmer time, do so with the pot uncovered, then cover.
Add the cheese, stir in and simmer for an additional 5 minutes or so.
This will make the equivalent to 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).
Heat for one to two minutes, making sure not to burn the garlic, then add all the crushed tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
Reduce heat to low and simmer for 2-3 hours stirring often.
For the first half of the simmer time, do so with the pot uncovered, then cover.
Add the cheese, stir in and simmer for an additional 5 minutes or so.
This will make the equivalent to 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).