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Monday, May 10, 2010

Homemade Pasta Sauce

Recipe based on Christensen's Christmas Lasagna
7 cloves garlic, minced
1 #10 can (106 ounces) tomato sauce
4 cups tomato paste (from #10 can - 111 ounces)
7 (28 ounce) cans diced tomatoes, slightly drained (optional)
1 3/4 teaspoons chili powder
2 tablespoons + 1 teaspoon salt
1/4 cup + 3 tablespoons basil
1 tablespoon + 1/2 teaspoon oregano
1 3/4 teaspoons paprika
1 tablespoon + 1/2 teaspoon pepper
1/4 cup + 3 tablespoons parsley

Mix and heat ingredients in a large pot. Simmer for 30 minutes. This recipe is enough for 7 pounds of meat and 7 pounds of pasta. Measure 20 ounces of sauce (about 2 1/4 cups) in each freezer bag to store. The can of tomato paste is 12 cups total. Divide the remaining 8 cups of paste into two freezer bags for future batches of sauce.