Weston Roma Deluxe Electric Tomato Strainer - Manual (Page 10)

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RECIPES
LARGE BATCH ITALIAN TOMATO SAUCE
1/2 cup olive oil 3 medium onions, chopped 2 cloves garlic, minced
3 Tbsp brown sugar 1 Tbsp dried oregano 4 tsp salt
2 tsp dried basil 1 tsp black pepper 12 cups fresh tomato puree
• Heat the olive oil in a large pan
• Sauté the onions and garlic until tender, do not overly brown
• Add the rest of the ingredients
• Bring mixture to a boil, reduce heat and simmer partially covered for 2 hours or until
sauce has reduced to desired consistency
• Stir occasionally
• Serve or allow to cool then refrigerate or freeze
• Ingredients like sliced mushrooms, cooked/drained sausage, hamburger,
etc. can be added to taste
MARINARA SAUCE
1 cup carrots, finely minced 6 lbs ripe Italian-style tomato puree
1 cup onion, finely minced 1/2 cup celery, finely minced
1/2 cup olive oil 1 tsp sugar ground white pepper, to taste
Optional seasoning (any one of the following):
2 tsp ground coriander 1/2-1 tsp dried marjoram 1 tsp dried basil
1/4 to 1/2 tsp dried oregano 1 to 2 tsp salt
• Heat the olive oil in a large saucepan
• Cover and cook the onions, celery, and carrots over medium-low heat for about 15
minutes, stir occasionally
• Uncover and stir over heat for an additional 5 to 10 minutes, or until the vegetables
are soft and slightly golden
• Add the tomato sauce, sugar, and pepper
• Cover and simmer gently for 15 minutes
• Serve or allow to cool then refrigerate or freeze