Sub-Zero PreservationWolf


Tomato Sauce


2 red bell peppers, roasted, peeled and pureed
12 cups purred canned Pompadour tomatoes
3/4 cup diced onion
1 tablespoon chopped garlic
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 1/2 tablespoons tomato paste
2 tablespoons olive oil
Salt and freshly ground black pepper to taste


In a large stock pot, saute onions and garlic in olive oil over low heat 3-4 minutes until softened. Add tomatoes, basil, oregano, crushed red pepper and tomato paste. Stir together and simmer over low heat, stirring occasionally, for about 30-40 minutes until slightly thickened. Add pureed red bell peppers and cook for 5 additional minutes.

Makes approximately 3 quarts.

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