| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sauce |
20 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped onions |
| 6 |
|
Cloves garlic; minced |
| 2 |
tb |
Oil |
| 4 |
cn |
(28-oz) Italian plum tomatoes; undrained and cut into small pcs. |
| 2 |
cn |
(15-oz) tomato sauce |
| 2 |
cn |
(12-oz) tomato paste |
| 2 |
tb |
Sugar |
| 2 |
ts |
Basil leaves |
| 2 |
ts |
Oregano leaves |
| 1 |
ts |
Salt |
| 3 |
|
Bay leaves |
INSTRUCTIONS
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>
Date: Sun, 28 Jul 1996 22:48:56 +0000
In an 8-quart kettle, cook onion and garlic in oil over medium-high heat
until tender. Stir in remaining ingredients. Bring to boil, stirring
occaisionally. Reduce heat, cover and simmer 3 hours, stirring often.
Remove bay leaves. Cool, store in refrigerator up to 3 days or pour into
freezer containers, leaving 1/2-inch headspace and freeze up to 3 months.
Makes 19 cups. Good to present with a package of pasta, French bread, and
spaghetti measuring utensils.
EAT-L Digest 28 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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