Italian Cooking Sauce

Making a pot 'o' sauce is lovely Saturday morning project. It only takes 5-10 minutes of prep and an hour of low simmer to make. It is very freezer or canning friendly. The recipe comes from ... you guessed ... Make A Mix by Karin Eliason:

Italian Cooking Sauce
2 (14.5 ounce) cans stewed tomatoes, pureed (I just buy crushed tomatoes)
4 (8 ounce) cans tomato sauce
2 cups water
2 (6 ounce) cans tomato paste
2 tablespoons dried minced onion (I usually saute' 1/2 a finely minced onion in a bit of EVVO)
2 tablespoons parsley flakes
1 tablespoon salt
2 tablespoons cornstarch
4 teaspoons dried green pepper flakes (I can't find these so I just saute' 1/2 a finely minced green pepper along with the onion)
1/4 teaspoon garlic powder
1 1/2 teaspoon Italian seasoning

Saute onion and green pepper in a bit of EVVO until onion is translucent in a large stock pot or Dutch oven. Add remaining ingredients and simmer for a minimum of 15 minutes, but an hour is better. Cool. Divide into freezer containers (or can it in a water bath). Makes 6 pints.

I use this sauce for Lasagna, Homemade Meatballs, and Pizza Sauce. It tastes so much better then store-bought sauce and very easy to make.

God Bless,

ERIN

(PS - That is a picture of the sauce I made on Saturday)