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Tomato Sauce
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| Servings | Prep Time |
| 5quarts | 20minutes |
| Cook Time |
| 70minutes |
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Ingredients
Instructions
- Melt butter in large dutch oven.
- Add oil to the melted butter.
- Add garlic and onion to butter mix, and stir well. Add about 1 cup of vegetable stock. You want just enough stock needed to cover the onions completely.
- Cover and cook on med-low heat for 10 minutes, stirring occasionally until onions become translucent.
- Add tomatoes to the onion mixture and mix together well.
- Add basil and bay leaf, lower heat to low and cover. Stir occasionally.
- Cook over low heat for about 60 minutes until tomatoes have cooked almost all the way down and you have a rich, creamy sauce.
Recipe Notes
For this recipe you want to use fresh tomatoes. Tomatoes should be cored, peeled and seeds removed. For directions on peeling tomatoes, please click here. To de-seed a tomato cut in half and use a spoon to remove seeds. When finished, cut the tomatoes into small pieces.
To freeze tomato sauce, fill a glass or plastic container only 2/3 of the way full, to allow for expansion and seal completely.
This Tomato Sauce recipe is gluten free, dairy free, vegetarian and vegan.
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