Try this Chunky Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionPlace tomatoes in a large 13 - 20 quart bowl. Scald with hot water and remove cores and skins. Coarsely chop and place in a large kettle. Peel and coarsely chop onions and place in kettle. Chop peppers, removing stems and seeds, and add them to the kettle. Wash and pat dry parsley and basil, and add with all remaining ingredients to the sauce. Stir and simmer over low heat for 1 to 1 1/2 hours. Place in sterilized jars. Process in boiling water bath for 20 minutes. Remove from canner, cool, and store. A delicious base for spaghetti sauce, and all kinds of pasta dishes; salsa; soups and stews. For a spicy variation, add 6 to 12 hot red cayenne peppers to half the batch. Be sure to label the jars hot or mild, so you dont get a surprise! By Sheryl Felty, from "The Tomato Lovers Handbook" by Barbara Zelman MM by Dave Sacerdote Posted to MM-Recipes Digest by
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Serving Size: 1 Quart (553g) | ||
Recipe Makes: 8 Quarts | ||
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Calories: 206 | ||
Calories from Fat: 7 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.4mg | 1 % | |
Potassium 897.5mg | 24 % | |
Total Carbohydrate 47.8g | 14 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 38.1g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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