Name: Home-Cooked Tomato Sauce
Yield: Makes 4 (1 qt.) blocks
Ingredients: 1 qt. water; 6 bay leaves; ½ c. salad oil; 4 (1 lb. 12 oz.) or 8 (14 oz.) cans Italian-style peeled tomatoes; 8 (6 oz.) cans tomato paste; 4 cloves garlic; ½ tsp. pepper; 5 tsp. salt; ¼ c. Parmesan cheese

Preparation info

Makes
4
( 1 qt .) blocks

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Freeze this main dish starter

Ingredients

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

Method

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of