 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 2/3 | tablespoons | olive oil, extra virgin | 3 1/3 | clove | garlic, chopped | 2 7/8 | large | Onion, chopped | 23 | peppers | green pepper chopped | 2 2/3 | small | Peppers, sweet, red, raw, chopped | 4 1/8 | large | Mushrooms, Sliced | 13 1/3 | large whole (3" dia) | tomatoes, peeled and chopped | 1 3/4 | cups | tomato paste | 2 2/3 | tablespoons | brown sugar, light | 1/2 | tablespoon | fresh ground sea salt | 1/2 | tablespoon | black pepper | 2 2/3 | tablespoons | oregano, dried | 1 1/3 | tablespoons | basil (dried),crushed |
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Steps
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Sequence
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Step
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| | 1 | TIP: To peel tomatoes easily, dip (or set) tomatoes into pan of actively boiling water for approximately 30 seconds (skin sometimes splits though not always!). Cool in colander. If skin is not split, use tip of sharp knife to split, then peel and dice tomatoes. *I use two (2) varieties of tomato: Roma and traditional large tomatoes, as for slicing.
Heat the olive oil in a large pot (or use a 12” skillet if cooking sauce in a crock-pot), over medium heat. Cook onion, peppers, and garlic in oil, stirring occasionally, until tender. Add remaining ingredients to pot, stirring to combine and simmer for 1-1/2 to 2 hours (or place vegetable mixture and remaining ingredients into 5-quart crock-pot/slow cooker. Cook on high heat setting for 8 hours.)
When sauce is done, divide into portions (depending on family size; 1 cup for 1-2 people – I use 2 to 2-1/2 cup portions for family of four spaghetti dinner) and freeze in quart-sized Ziploc bags or freezer-safe containers for later use. Use over pasta, for Swiss steak or however you enjoy your tomato sauce! |
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