Spaghetti Sauce 4 (Meatless)
- First Lot:
- 24 oz tomato paste (5x142g cans)
- 5 c water (2.5 pounds/1.135L/1.135kg)
- 4 t dried oregano
- 1/2 T minced garlic
- 1 T dried basil
- 2 t Salt (Table)
- 1 t black pepper (freshly ground)
- 2 T Sugar (Granulated) (as desired)
- Second Lot:
- 1/2 c grated parmesan cheese
- 1 T oil
- 1/2 c chopped onion
For the first lot:
(Start about 4 hours before serving time)
In a 5 quart pot, mix all the first lot ingredients together. Place on stove and simmer over medium high heat til it comes to a slight boil. Turn down the heat to low and keep it at a very gentle simmer. Cover and cook, stirring occassionally.
Taste to see if you like the spice combination, adding more as necessary.
For the second lot:
(Start about 10 minutes before serving time)
Add parmesan cheese to sauce; continue to simmer, and adjust seasonings as necessary.
Heat oil in a large skillet; once hot, add onion. Cook until onion goes translucent. Add to sauce.
SJ Note 1 Feb 2014: This is a good sauce to use for pizzas, ravioli, etc.