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Tomato Base Recipe

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This recipe for Tomato Base is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:
½ c. olive oil
2 lbs. red onions
10 lbs. vine ripened tomatoes
(OR)
5 (28 oz) cans whole tomatoes
(See notes in steps 2 & 3)
2 c. fresh basil, stems removed but
leaves left whole (OR) 2 tablespoons dried basil
¼ tsp. red pepper flakes or to taste
1 tbsp. salt or to taste
t tbsp. sugar or to taste
Directions:
Directions:
Heat olive oil over medium heat in a large pot. Add onions and cook, covered, 15 minutes, stirring occasionally. Remove cover and cook until onions are dark golden brown but not burnt, about 30 minutes longer, stirring occasionally.

If using fresh tomatoes, core and dice them while the onions cook. (You may peel then if you wish, but this is a time consuming step that really is not necessary.) Place the diced tomatoes in a colander, reserving juices that run out.

If using canned tomatoes, drain and reserve juices first. Then tear whole tomatoes into large bite sized pieces. Place in colander, reserving additional juices that drain out. Add drained tomatoes to onions. Cook uncovered, over low heat 1 hour stirring occasionally. Add reserved tomato juices and cook 30 minutes, stirring occasionally. Add all remaining ingredients and cook 30 minutes longer, stirring occasionally.

Use immediately, or cool. Measure into 1 ½ cup portions, package into plastic zip lock baggies. Portions may be refrigerated for up to 3 days or frozen for up to 4 months.

Use 1 ½ cup portions for each of the recipes that are part of this cookbook.
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
For use in pasta recipes when not using store bought marinara.

 

 

 

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