Paulette Vickery's Recipes

All Purpose Italian Sauce Mix

sauces

6 each carrots, chopped
3 each onions, chopped
3 each garlic cloves, minced
1/3 cup cooking oil
6 can crushed tomatoes, 28oz
1 tablespoon sugar
1 tablespoon salt
1 tablespoon basil
2 teaspoon oregano
1/2 teaspoon pepper
2 each bay leaves

In 8 quart cooking pot, cook carrots, onion, and garlic, in hot cooking oil, till onion is tender but not brown. Add crushed tomatoes, sugar, salt, basil, oregano, pepper, and bay leaves. Boil gently, uncovered, 1 1/2 hours. Cool. Remove bay leaves and discard. Place 1/4 mixture at a time in blender or food processor. Blend till smooth.Suggested freezer packing directions: Package Italian Sauce in 4 1-cup and 6 2-cup portions. Label with contents, amount, and date. Freeze.

Yield: 50 servings