** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large sauce pan over medium high heat, cook garlic and onion, in oil, for ten minutes, until onions are tender.
2. Stir in basil, oregano, salt, parsley and pepper; cook for 1 minute.
3. Add tomatoes, bring mixture to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
4. If desired, puree half the tomatoes in food processor before adding to saucepan.
5. Cool sauce and place in plastic bags and freeze for later use.
6. To use let bag thaw in refrigerator overnight.
7. Makes about 6 cups of sauce or 12 half cup servings.
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Dietary Notes:
This recipe is low-saturated fat with 0.58g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Garlic, Fructose Malabsorption, Onion, Olive Oil allergies.