Serving Size / Yield
- 6 Med size Carrots (shredded)
- 3 Lg Onions (chopped)
- 3 Garlic cloves (minced)
- 1/3 C Cooking oil
- 6 28oz Cans tomatoes
- 1 Tbs Sugar
- 1 Tbs Salt
- 1 Tbs Dried basil (crushed)
- 2 tsp Dried oregano (crushed)
- 1/8 tsp Pepper
- 2 Bay leaves
In an 8 to 10 quart Dutch oven, cook carrots, onion, and garlic in hot cooking oil until onion is tender but not brown. Add undrained tomatoes, sugar, salt, basil, oregano, pepper, and bay leaves. Boil gently, uncovered for 1 1/4 to 1 1/2 hours
Cool Italian Sauce. Remove bay leaves and discard. Place about 1/4 of the mixture at a time in a blender and blend until smooth.
Package Italian Sauce in four 1 cup and six 2 cup portions.
Label containers with contents, amount and the date.
Freeze until ready for use.