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Nutrition Facts
Serving Size 1 Quarts 1101g Recipe makes 4 1/2 Quarts)
Calories 417
Calories from Fat 123		(29%)
Amount Per Serving		%DV
	Total Fat 13.7g	21%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 9.0g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2944mg		122%
Potassium 3383mg		96%
Total Carbohydrate 72.6g		24%
	Dietary Fiber 12.1g	48%
	Sugars 52.1g
Protein 14.9g		29%
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Recipe #83854 | 3½ hours | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Roger/OH
Feb 13, 2004

This has become a classic at our house. Sometimes I brown sausage and hamburger to add to it for meat suace or if I don't get lazy I make meatballs. We often freeze the leftover suace for quick weekday meals.

4 1/2 Quarts (change servings and units)

Ingredients

1/4 cup olive oil
2 medium onions, diced
1 green pepper, diced
4 cloves garlic, minced or crushed
1 (16 ounce) can tomato paste
2 (46 ounce) cans tomato juice
1 teaspoon salt
1 teaspoon pepper
3 tablespoons oregano
3 tablespoons basil
1 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
1/16 teaspoon rosemary
3 tablespoons finely chopped fresh parsley
1 lb sliced fresh mushrooms
3 tablespoons brown sugar
2 (14 1/2 ounce) cans whole tomatoes

Directions

1
In a large stock pan, saute onions, garlic, and green peppers in the olive oil until the onions are translucent.
2
Add oregano, marjoram, basil, rosemary and crushed red peppers.
3
Saute a few minutes longer.
4
Add tomatoe juice and bring to a boil.
5
Reduce heat to low and add the brown sugar.
6
Squeeze the whole tomatoes through your hand when adding to the pot and add the juice from the can to the pot also.
7
Add the remaining ingredients.
8
Simmer at least 3 hours The longer the better I usually start it in the morning and simmer all day.

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Featured Reviews for This Recipe

From: VA

On Jan 3, 2009

Excellent sauce - made exactly as directed except I left out the mushrooms. I am wondering, though, is the fresh parsley necessary? I didn't notice the taste of it and went out to buy it specifically. Next time I'll try dried to see if I can taste the difference. I also might leave out the green pepper as my family is not a fan (although no one complained). Thank you for sharing your recipe!

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From: LonghornMama

On Jan 2, 2009

Great! Simmered most of the day then added Kim's Italian Meatballs. Omitted the mushrooms cause the kids don't eat them. Guess I got distracted cause I added a third can of diced tomatoes (rather than whole) by mistake and added a cup of wine, again by mistake, because apparently I hallucinated those parts of the recipe LOL. It was still wonderful! Thanks for sharing the recipe!

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From: echo echo

On Nov 6, 2004

I had this simmering on low heat all day, but couldn't resist sampling frequently. Finally served it over fettucini mixed with steamed zucchini and peppers. Absolutely superb--I plan to keep this as my "company" pasta sauce. Used no meat this time, but I look forward to trying it with beef or sausage.

4 people found this review helpful

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From: highcotton

On May 17, 2004

First, let me say that I have never eaten tomato 'gravy' that I truly felt deserved 5 stars except in Italy. In this case, 4 stars should be considered a rave review! After simmering most of the day, the sauce was deep and rich in flavor and absolutely delicious! I served it to a group of my children's friends --twentysomethings who appreciate good food. Two of them (whose mothers are wonderful cooks) said it was the best they'd ever had. One (whose mother can't cook a lick) asked if, despite his age, I'd consider adopting him. Safe to say they loved it, Roger. Thanks so much for sharing!!!