Basic Italian Sauce
- In a large saucepan or Dutch oven cook onion, green sweet pepper, celery, and bottled minced garlic or chopped garlic in hot oil until tender but not brown. Stir in diced tomatoes (undrained), tomato paste, water, parsley, sugar, dried basil, oregano, marjoram, salt, and pepper. Bring to boiling; reduce heat.
- Cover and simmer for 30 minutes. Uncover and simmer 10 to 15 minutes more or to desired consistency. Cool. Divide into four 2-1/2-cup portions, use immediately or seal, label, and freeze up to 2 to 3 months. Use as needed, thawing first. To thaw one frozen 2-1/2 cup portion, transfer to a microwave-safe bowl and heat on 70 percent power (medium-high) for 12 to 14 minutes, stirring occasionally, or thaw in refrigerator overnight. Makes about 10 cups.
From the Test Kitchen
You can use one portion of this mix immediately without freezing. Also, you can substitute one 27- to 30-ounce jar meatless spaghetti sauce in place of the Basic Italian Sauce in any of those recipes.