Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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