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Ingredientes
- 1/4 c. salad oil
- 3 med. onions, sliced thin
- 3 lg. carrots, sliced thin
- 2 med. green peppers, diced
- 2 med. garlic cloves, chopped
- 12 lbs. tomatoes, peeled & diced
- 1 (12 ounce.) can tomato paste
- 1/4 c. brown sugar
- 2 tbsp. salt
- 2 teaspoon oregano leaves
- 1 1/2 teaspoon basil
- 1/2 teaspoon pepper
Direcciones
- In 8 qt Dutch oven, medium heat in warm salad oil, cook onions, carrots, garlic and green peppers till tender. Stir occasionally. Add in tomatoes and remaining ingredients over high heat. Heat till boiling. Reduce heat to medium low, partially cover Dutch oven and cook 2 hrs, stirring occasionally. Spoon into freezer containers or possibly qt jars, leaving at least 1" space at top of container. Label and freeze.
- When I am ready to use this sauce, I add in 1 package dry spaghetti sauce mix and 1 (6 ounce.) can tomato paste plus a little brown sugar as desired per qt of sauce. This thickens it quite a bit and makes it very flavorful.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 993g | |
| Recipe makes 6 servings | |
| Calories 328 | |
| Calories from Fat 96 | 29% |
| Total Fat 11.01g | 14% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2619mg | 109% |
| Potassium 2500mg | 71% |
| Total Carbs 56.53g | 15% |
| Dietary Fiber 13.6g | 45% |
| Sugars 38.48g | 26% |
| Protein 9.74g | 16% |
