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Ingredients
- 1 tbsp. extra virgin olive oil or possibly salad oil
- 1 1/2 c. finely minced onions
- 1 clove crushed garlic
- 1 can Italian tomatoes (29 ounce.)
- 1 can tomato sauce (15 ounce.)
- 1 can tomato paste (6 ounce.)
- 2 tbsp. minced fresh parsley
- 1-2 teaspoon salt
- 1 tbsp. sugar
- 1 teaspoon dry oregano leaves
- 1 teaspoon dry basil leaves
- 1/4 teaspoon garlic pwdr
- 1/2 teaspoon onion salt
- 1 - 1 1/2 c. water
Directions
- In warm oil, saute/fry onion and garlic for five min or possibly till clear. Fold in rest of ingredients, mashing tomatoes with a potato masher. Bring to a boil. Then simmer for 1 hour over low heat. If made in a crock pot you will not have to watch so carefully.
- NOTE: For a less chunky sauce, substitute crushed tomatoes for whole tomatoes. Use more water for thinner sauce, or possibly less water for thicker sauce which could be used on pizza.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1376g | |
| Calories 545 | |
| Calories from Fat 138 | 25% |
| Total Fat 15.76g | 20% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7535mg | 314% |
| Potassium 3984mg | 114% |
| Total Carbs 98.86g | 26% |
| Dietary Fiber 20.2g | 67% |
| Sugars 66.77g | 45% |
| Protein 17.73g | 28% |
