Chunky Spaghetti Sauce Recipe
Servings: 12
Ingredients
- 4 x Cloves garlic, chopped
- 1 med Onion, minced
- 1/4 c. Extra virgin olive oil
- 2 tsp Dry basil
- 2 tsp Dry oregano
- 1 tsp Salt
- 1/2 tsp Dry parsley
- 1/2 tsp Black pepper
- 5 lb Ripe tomatoes, peeled, and coarsely minced (about 6 large tomatoes)
Directions
- In a large sauce pan over medium high heat, cook garlic and onion, in oil, for ten min, till onions are tender. Stir in basil, oregano, salt, parsley and pepper; cook for 1 minute. Add in tomatoes, bring mix to a boil. Reduce heat to low and simmer, uncovered, for 30 min, stirring ocassionally. If you like, puree half the tomatoes in food processor before adding to saucepan. Cold sauce and place in plastic bags and freeze for later use. To use let bag thaw in refrigerator overnight.
- Makes about 6cups of sauce or possibly 12 half c. servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 12 servings | |
| Calories 76 | |
| Calories from Fat 43 | 57% |
| Total Fat 4.88g | 6% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 203mg | 8% |
| Potassium 428mg | 12% |
| Total Carbs 7.97g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.89g | 3% |
| Protein 1.69g | 3% |
