Makes 7 cups
3 cups diced cooking onions
16 cups crushed fresh tomatoes
3 cloves garlic (about 3 tsp) crushed
1 cup olive oil
2 tbsp fresh Greek oregano
2 tsp salt
2 tsp freshly ground pepper
Pinch of sugar
Wash and clean the tomatoes. Place them in a food processor and grind. In a large pot over high heat, add the olive oil, the crushed garlic and the diced onions. Sauté till transparent. Add the crushed tomatoes, the fresh Greek oregano (if you don’t have Greek oregano, any type of dried oregano will do), salt and pepper and a pinch of sugar. The sugar will take the acidity of the tomatoes away. Let it all come to a boil stirring constantly. Then lower the heat to simmer and let it cook till the sauce reduces to about half the size. That will take a couple of hours.
Since tomatoes retain a lot of water, I would suggest that you don’t cover the pot while simmering the sauce. Condensation will build up and the sauce will end up being watery instead of thick and creamy-like. It freezes well, and can also be used for homemade pizzas, or dip fresh bread in it. Another note: if you don't have fresh tomatoes you can use can of crushed tomatoes. It will work the same way, as the fresh ones. I used to make this sauce with canned crushed tomatoes also.
Nutrition Facts
Serving Size 8.106 oz (229.8g)
Amount Per Serving
Calories 176
Calories from Fat 92
Total Fat 10.2g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 617mg
Total Carbohydrates 18.2g
Dietary Fiber 7.0g
Sugars 12.0g
Protein 5.1g
3 cups diced cooking onions
16 cups crushed fresh tomatoes
3 cloves garlic (about 3 tsp) crushed
1 cup olive oil
2 tbsp fresh Greek oregano
2 tsp salt
2 tsp freshly ground pepper
Pinch of sugar
Wash and clean the tomatoes. Place them in a food processor and grind. In a large pot over high heat, add the olive oil, the crushed garlic and the diced onions. Sauté till transparent. Add the crushed tomatoes, the fresh Greek oregano (if you don’t have Greek oregano, any type of dried oregano will do), salt and pepper and a pinch of sugar. The sugar will take the acidity of the tomatoes away. Let it all come to a boil stirring constantly. Then lower the heat to simmer and let it cook till the sauce reduces to about half the size. That will take a couple of hours.
Since tomatoes retain a lot of water, I would suggest that you don’t cover the pot while simmering the sauce. Condensation will build up and the sauce will end up being watery instead of thick and creamy-like. It freezes well, and can also be used for homemade pizzas, or dip fresh bread in it. Another note: if you don't have fresh tomatoes you can use can of crushed tomatoes. It will work the same way, as the fresh ones. I used to make this sauce with canned crushed tomatoes also.
Nutrition Facts
Serving Size 8.106 oz (229.8g)
Amount Per Serving
Calories 176
Calories from Fat 92
Total Fat 10.2g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 617mg
Total Carbohydrates 18.2g
Dietary Fiber 7.0g
Sugars 12.0g
Protein 5.1g
