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If you like your tomato sauce chunky, skip the blending or processing step and serve it hot from the pan. If you like, add meatballs to the sauce.

Ingredients

4 pounds ripe plum tomatoes or three 14-1/2-ounce cans whole Italian-style tomatoes
2 tablespoons olive oil or cooking oil
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/3 cup snipped fresh basil, oregano, or parsley


Instructions

Peel, seed, and finely chop the fresh plum tomatoes, if using. In a large saucepan or Dutch oven, heat olive oil or cooking oil over medium heat. Add fresh or undrained canned tomatoes, garlic, salt (omit if using canned tomatoes), sugar, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 20 minutes, or to desired consistency. Place about half of the sauce in a food processor bowl or blender container; process or blend till smooth. Return blended tomato mixture to saucepan. Stir in basil, oregano, or parsley. Cook for 5 minutes more.


jan's canning