Try this Tomato Sauce From Scratch -- Italias Recipe recipe, or contribute your own.Suggest a better description
Coarsely chop all vegetables except tomatoes. Place in a large pot with enough oil to coat vegetables and have some extra sitting in the bottom of the pot. saute 10 min. Set vegetables aside in a dish. Add tomatoes to large pot with more oil and heat on high until they start to go soft. Keep stirring the bottom of the pot. Add the vegetables to the tomatoes and keep stirring. Bring to a boil. Turn down to a strong evenly bubbling simmer. Sieve the mixture; I used an Italian tomato machine made especially for this use. Fill sterilized quart jars leaving 1" head space. Can 30 min. Peg Baldassaris Notes: Italia was an Italian friend in Toronto; her father was quite the patriot and named her Italia. Very pretty name and a very nice lady. She made this sauce every year and, as a favor to me, made a small batch with me one day; I kept the above notes. This is hard physical labor and I dont advise doing it alone; traditionally it is an all-day family venture and you would do at least one bushel per household participating. If you dont have a tomato machine you can use a regular sieve; it just takes longer. It is crucial to keep stirring the tomatoes because otherwise whats on top doesnt get cooked enough and whats on the bottom burns up. Dont leave the pot unattended. Italias family would do this cooking and canning outside. Before you try this recipe make sure you have the biggest pot you can find and free up or borrow at least one other in case you run out of space in the main pot. You can have two pots going at the same time. A thick-bottomed pot is best. Make sure that your spoon is taller than your pot. Mine wasnt taller by much and it was very hard to stir up the bottom of the pot without dipping my fingers into the hot sauce. Dont have a light hand with or omit the salt and/or oil; they are necessary for the finished product. Use canola or olive oil and sea salt. Recipe by: Italia Posted to recipelu-digest by Peg Baldassari
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3794g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 37 (2%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 395mg||14 %|
|Potassium 5855.8mg||154 %|
|Total Carbohydrate 361g||106 %|
|Dietary Fiber 66g||264 %|
|Sugars, other 295g|
|Protein 43.3g||62 %|
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: 1549
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.