Serves: 20
¼ cup olive oil
1½ cups onions - chopped
1 Tablespoon of garlic - finely chopped
½ cup green bell peppers - chopped
8 cups tomatoes - chopped
2 cups tomato sauce - optional
1 10-ounce can of tomato paste - optional
1 teaspoon of salt
Pinch black pepper
2 Tablespoons fresh basil - chopped
1 Tablespoon of oregano
½ cup Parmesan cheese
1/3 cup fresh parsley - chopped
I use the optional items to help thicken the sauce.
Heat the oil and sauté the onions until golden. Add the garlic, peppers, tomatoes, tomato
sauce and tomato paste and simmer, partially covered, for 15 minutes. Add 1 teaspoon of salt, pepper to taste,
basil, oregano, and cheese. Simmer,
partially covered, for 30 minutes. Stir
in parsley. (Makes about 10 cups)
I usually let the sauce simmer for an hour or so. I also fill quart jars to within 1 inch of the top, cover and freeze. You can also freeze in zip lock bags.