Home-Cooked Tomato Sauce

Preparation info
  • Makes


    ( 1 qt .) blocks
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Freeze this main dish starter


  • 4 (1 lb. 12 oz.) or 8 (14 oz.) cans


  • Combine all ingredients in 8-qt. kettle; bring to boil. Simmer uncovered over very low heat about 6½ hours, or until tomato pulp cooks down and flavors blend, stirring occasionally. Add more water, if necessary, to give sauce consistency of thick white sauce. Remove bay leaves. Di