Our latest cookbook -- Tried and True -- is now available for pre-ordering.
Don't forget you can still order copies of Mom's Pantry's By Heart Cookbooks Volume 1 and 2 HERE
Thanks to Jean Imboden for this recipe!
3/4 c diced onions 28 oz can crushed tomatoes in puree 28 oz tomato sauce 1 small can tomato paste ½ Tablespoon heaping thyme ½ Tablespoon heaping basil 1/s Tablespoon heaping Italian Seasonings 1 teaspoon garlic powder ½ teaspoon salt 1 teaspoon pepper ½ teaspoon sugar (to balance the acid) ¾ c chopped parsley
Saute onions in olive oil until tender. Add other ingredients, mix well, and simmer for 30 minutes. Cool.
Freeze in 1 cup containers. Makes enough sauce for 8 pizzas.