Lynne's Spaghetti Sauce
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INGREDIENTS Four 28-ounce cans crushed tomatoes
Four 28-ounce cans tomato purée
3 large cans tomato paste
4 tablespoons Italian seasoning
4 tablespoons fresh parsley
4 tablespoons fresh basil
16 large cloves garlic
1 tablespoon dried oregano
2 tablespoons sugar, more or less depending on tomatoes
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheeseIn a blender, combine 1 can crushed tomatoes, 1 tablespoon Italian seasoning, 1 tablespoon fresh parsley, 1 tablespoon fresh basil, 4 cloves garlic, 1 teaspoon dried oregano. Blend until smooth. Put into a large saucepot.
Repeat the same process until all 4 cans of tomatoes are gone.
Add 4 cans tomato purée, 3 cans tomato paste and 3 cans of water per can of tomato paste. Stir well. Salt and pepper to taste.
Cover and place on very low heat and cook for at least 4 hours, stirring every half hour or so to prevent scorching. Add sugar, more or less, depending on tomatoes, after about 2 hours of cooking. Add cheeses at this time.
When the sauce has cooked down to your taste, remove from the heat and let sit for 1/2 hour. You can add just a bit of burgandy if you like.
While cooking, taste and adjust your seasonings as you go.
NOTES - This makes a large amount of sauce. I make it this way and freeze the sauce to have on hand for unexpected guests, etc., I also make several pans of lasagne while I'm at it, and freeze those also. This is a good basic sauce, that can be adjusted for many recipes. If you prefer a "chunkier" type of sauce, you can omit 1 can of the crushed tomatoes from the blender process, and just add to the sauce