Italian Tomato Sauce

 Priscilla's Homemade Italian Tomato Sauce

This is a half batch of the Italian Tomato Sauce I make. Great for my lasagna which I will also be posting!

Yield: ~58 oz

Calories:  ~12 per oz, 696 per batch

Ingredients:

1 tbsp extra virgin olive oil

1 tsp Italian seasoning

1 tsp dried ground oregano

1/2 tsp basil

1 tbsp fresh parsley

1/2 tsp granulated sugar

2 tsp minced garlic

1/4 cup yellow onion, diced finely

salt, optional (see note)

1/4 tsp ground black pepper

58 oz canned tomato sauce

1/4 cup shredded Parmesan cheese or grated

Instructions:

1.  In a large pot, add the olive oil, minced garlic and chopped onion. Stir and cook on medium-low heat for 4 minutes, until the onion is translucent. Be sure not to overcook or burn the garlic.

2.  Next, slowly add the tomato sauce to the oil mixture. Stir well so the oil is combined with the sauce. (see note)

3.  Then, add the parsley, dried herbs, and pepper.

4.  Next, bring sauce to a boil, then cover and cook on low heat for about 2 hours. Stir well! Make sure you stir to the bottom so it doesn't begin to stick. Stir about every 10-15 minutes to avoid sticking and burning. 

5.  After the 2 hours, remove from heat and let the sauce cool before putting in refrigerator or freezing. Store in air tight containers.

Notes:  I only add a pinch of salt. The tomato sauce has a good amount of salt, so only salt at the end to taste.