Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : Makes 6 pints
ABBY HOCKING

How to Make It

Step 1    

In a large pot, combine the tomatoes with the water, cover and cook over moderate heat until the tomatoes are softened and soupy, about 15 minutes. Set a food mill over a very large bowl. Add the tomatoes and puree them into the bowl. You should have about 18 cups.

Step 2    

Wipe out the pot and heat the olive oil in it. Add the garlic and crushed red pepper and cook over very low heat until softened, about 1 minute. Add the tomato puree, basil and sugar and season with salt and pepper. Simmer over low heat until the sauce is thickened and reduced to 12 cups, about 2 hours. Discard the basil. Let the sauce cool, then pour into six 1-pint plastic containers and freeze for up to 4 months.

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Aggregate Rating value: 2

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Katetanic

Review Body: You have a great sauce recipe. But I made a small amount of brown sugar addition to bring out the tomato flavor.

Review Rating:

Date Published: 2016-08-24

Author Name: Erica Hernandez

Review Body: dong

Review Rating: 2

Date Published: 2016-08-12

Author Name: Cheshire_Kitty

Review Body: Might just make this next time instead of getting the jarred stuff.

Review Rating:

Date Published: 2016-08-23