Homemade Tomato Sauce

My family is not Italian, but my mom always cooked great Italian dishes, especially Spaghetti! Over the last few years she has made and jarred her own tomato sauce, so I got inspired to try and make my own and jar it. Below is the recipe for my homemade tomato sauce. I hope you enjoy it as much as we do!

Chef Shelly's Pasta Sauce

Ingredients:

1 28 oz can petite diced tomatoes

2 28 oz cans of diced tomatoes

1 28 oz can of tomato sauce, plain, not seasoned

1 small can tomato paste

3 cloves of elephant garlic - diced (you can substitute 6-8 cloves regular garlic depending on your love for garlic)

1 whole yellow onion - diced

1 Tbsp Olive oil

1/3 cup fresh basil - chopped

2 Tbsp parsley

2 Tbsp sage

3 Tbsp Oregano

salt and pepper to taste

you can also add more parsley, sage or oregano to taste. Don't be afraid to season the sauce!

Directions:

1. In a large stock pot heat the olive oil and sautee the onions and garlic until the onions are translucent.

2. Add in the died tomatoes, all three cans un-drained, basil, parsley, sage, oregano, salt and pepper.

3. Bring the mix to a boil stirring continually. Let it boil for about 5 minutes.

4. Let it cool.

5. Ounce cooled, add half the sauce in the pot to a blender or food processor and puree. Add it back to the stock pot.

6. Add the canned tomato sauce, and tomato paste. Bring to a boil continually stirring. Boil for about 5 minutes.

7. You may want to add more of the salt, pepper, or dry ingredients to taste.

8. Sauce is ready! Let cool if you are going to refrigerate. You can also jar the sauce. (I will be adding a post on how to jar with some helpful tips).

This recipe yields about 4 quarts.