recipe has been contributed by Becky who like
me loves cooking good food, especially for the
family. You can find more of Becky's recipes,
as well as finding out more about her, at her website.
This is what Becky said about this recipe:
"I am not a
very 'experimental' cook. I mostly follow recipes,
but this is one I came up with myself. I like
not having to peel the tomatoes and we all think
it tastes wonderful. I always use Roma tomatoes
from my garden".
pounds (2 1/2 quarts) tomatoes sliced in large
chunks, I leave the peel on
2 medium onions chopped
4 cloves garlic, chopped
1/8 to 1/4 cup fresh basil, chopped
1/4 cup olive oil (I used garlic flavored olive
2 teaspoons salt
4 sprigs parsley, chopped
1 tablespoons sugar
olive oil over medium heat in a soup pot.
onion, basil, garlic and salt.
until onion is tender, approximately 5 minutes.
tomatoes, parsley and sugar; heat to a boil;
reduce heat and simmer, uncovered for about
2 hours, stirring often.
into food processor and process until smooth.
over cooked spaghetti or freeze in meal sized
portions. (I used Roma tomatoes, they were very
meaty with few seeds, if you use tomatoes with
of seeds maybe just squeeze out some of them before
about 5 to 6 cups