Chunky Tomato Sauce
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 1/2 |
pounds |
diced tomatoes -- canned -- fire roasted |
|
6 1/2 |
pounds |
tomato sauce |
|
1 |
large |
sweet onion -- diced |
|
6 |
cloves |
garlic -- minced |
|
1 |
tablespoon |
seasoned salt |
|
1 |
teaspoon |
seasoned pepper |
|
2 |
tablespoons |
sugar |
|
4 |
stalks |
celery -- diced |
|
2 |
tablespoons |
olive oil |
|
1 |
tablespoon |
light soy sauce |
|
6 |
ounces |
tomato paste |
|
1 |
cup |
red wine |
|
1 |
tablespoon |
balsamic vinegar |
| Heat stockpot to medium high and add olive oil. Add onion, garlic and celery and cook until softened. Add remaining ingredients and heat until boiling. Reduce heat and simmer for 30 minutes. Servings: 24 cups |
| Per Serving (excluding unknown items): 23 Calories; trace Fat (16.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. |