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Italian Tomato Sauce 4


1/4 cup olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
2 (1 lb. 12 oz.) cans tomatoes
4 (6 oz.) cans tomato paste
3 tsp. salt
1 tsp. sugar
1/2 tsp. nutmeg
1 tsp. oregano
1/2 tsp. pepper
1/2 cup parsley
1/2 cup grated Parmesan or Romano cheese

This sauce can be used for any Italian dish (pizza, etc.). It will keep in the freezer indefinitely. In Dutch oven or large soup kettle, heat oil. Sauté onion, celery and garlic slowly in olive oil for about 5 minutes. Add tomatoes and tomato paste; mix well. Add all other ingredients; simmer in partially covered pan for at least 4 hours. Stir often to prevent burning. The sauce can be cooked partially, cooled overnight and refrigerated. Continue the cooking 1 to 6 days later. Water can be added to thin the sauce, if desired.

Makes 2 quarts.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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