Ruth Rubendunst'S Tomato Sauce Recipe

Name: Ruth Rubendunst'S Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lb. tomatoes; 2 Tbsp. salad oil; 4 medium onions, chopped; 2 cloves garlic, chopped; 1/2 c. diced celery; 1 (12 oz.) can tomato paste; 2 Tbsp. fresh parsley, chopped; 1 Tbsp. dried oregano; 1 Tbsp. dried basil; 1 Tbsp. salt; 1/4 tsp. black pepper; 1 bay leaf; 2 Tbsp. sugar

Servings: persons

8 lb. tomatoes
2 Tbsp. salad oil
4 medium onions, chopped
2 cloves garlic, chopped
1/2 c. diced celery
1 (12 oz.) can tomato paste
2 Tbsp. fresh parsley, chopped
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. salt
1/4 tsp. black pepper
1 bay leaf
2 Tbsp. sugar

1
Scald tomatoes in boiling water.
2
Peel and seed.
3
Cut into quarters.
4
Heat oil in large soup pot over medium heat.
5
Saute onion, garlic and celery until wilted.
6
Add tomatoes, tomato paste, herbs, salt and pepper, bay leaf and sugar.
7
Bring to a boil and simmer 2 hours.
8
Remove bay leaf, cool and pack into freezer containers or 18 ounce jars.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 lb. tomatoes, 2 Tbsp. salad oil, 4 medium onions, chopped, 2 cloves garlic, chopped, and more.

Yes, Ruth Rubendunst'S Tomato Sauce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ruth Rubendunst'S Tomato Sauce

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