Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Cloves garlic, minced 1/2 ts Dried parsley
1 md Onion, chopped 1/2 ts Black pepper
1/4 c Olive oil 5 lb Ripe tomatoes, peeled, and
2 ts Dried basil -coarsely chopped (about 6
2 ts Dried oregano -large tomatoes)
1 ts Salt

In a large sauce pan over medium high heat, cook garlic and onion, in oil,
for ten minutes, until onions are tender. Stir in basil, oregano, salt,
parsley and pepper; cook for 1 minute. Add tomatoes, bring mixture to a
boil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring
ocassionally. If desired, puree half the tomatoes in food processor before
adding to saucepan. Cool sauce and place in plastic bags and freeze for
later use. To use let bag thaw in refrigerator overnight. Makes about 6
cups of sauce or 12 half cup servings. Each serving equals 86 calories, 2
g protein, 5 g fat, 0 mg chol, 10 g carbs, 195 mg sodium.

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