Nell B. Nichols

Home-Cooked Tomato Sauce

Preparation info
  • Makes

    4

    ( 1 qt .) blocks
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
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