Deb's Fresh Tomato Sauce
Meatless Recipes | Pickles and Preserves Recipes | Sauces Recipes | Sauces, Salad Dressings Recipes
Yield: 6 pints
I make this cooking sauce in the summer when our tomatoes are abundant and use it all winter. It is a wonderful cooking sauce for chicken, sausage or just to toss with pasta. Especially good with spiral pasta or small penne.
- 30 (approx) tomatoes seeded, peeled and chopped
- 1/2 cup virgin olive oil
- 10 cloves garlic chopped fine
- 3 onions chopped fine
- small handful of fresh basil, oregano and thyme - all chopped fine
- or substitute dried herbs if no fresh ones avail.
- 2 tablespoons salt
- 2 tablespoons pepper
- 20 (approx) pitted black oil cured olives - chopped
- 2 small cans tomato paste
- 1/2 cup parmesan cheese
Peel, chop and seed tomatoes in a large pot with onions, garlic and oil. Add herbs, olives, salt and pepper. Bring slowly to a boil and cook gently for 1 hour. Do not burn. Stir in tomato paste and cheese.
Place in canning jars and follow manufacturer's directions for canning or place in freezer containers and freeze. Both work equally well.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know in our feedback form.
Find Similar Recipes
- By Category
- By Course
- By Preparation Method
