Chunky tomato sauce

Chunky tomato sauce



  • salt - 2 Tbsp
  • brown sugar, packed - 1/4 c
  • salad oil - 1/4 c
  • oregano - 2 tsp
  • basil
  • can tomato paste - 1 oz
  • ground black pepper - 1/2 tsp
  • medium onions - 3 item
  • large carrots - 3 item
  • ripe tomatoes - 12 lb
  • medium cloves garlic - 2 item
  • medium ripe green bell peppers - 2 item

How to make chunky tomato sauce:

Shred the onions and carrots. Dice the green pepper. Mince the garlic. Peel and dice the tomatoes into a colander to drain.

In 8-quart kettle, cook onions, carrots, peppers and garlic until tender. Add the tomatoes and remaining ingredients. Heat to boiling. Then simmer for 2 hours over medium-low heat, stirring occasionally. Do not allow to scorch.

This sauce may be canned in a pressure canner or frozen in convenient sized portions for later use. It is an excellent base for spaghetti/pasta sauce (with or without meat) and makes a good base for Swiss Steak. Just flavor it with your favorite spices or use as is. Use an 8 to 10-quart kettle. Yield: several quarts.

Recipe categories: Sauces, Main dish, Savory sauces.

Chunky tomato sauce
Average rating: 3.3 of 5, total votes: 4
Cook. Time: PT50M
Total Time: PT50M

Cause of complaint:

Related ingredients:
sugar, butter or margarine, water, unsweetened chocolate, cold milk, chopped onion, asparagus, ground chuck, lightly packed fresh basil leaves, unsweetened chocolate or 1 c
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