Ingredients
8
8 servings
- •4 (14.5 ounce) cans whole peeled tomatoes
- •4 cups fresh sliced mushrooms
- •2 (15 ounce) cans tomato sauce
- •4 (6 ounce) cans tomato paste
- •3 cups water
- •2 onions, chopped
- •0.25 cup chopped fresh basil
- •4 cloves garlic, minced
- •4 teaspoons white sugar
- •2 pinches baking soda, divided
- •salt and ground black pepper to taste
- •0.25 cup grated Parmesan cheese
Instructions
- Mix together whole tomatoes, mushrooms, tomato sauce, tomato paste, water, onions, basil, garlic, sugar, 1 pinch of baking soda, salt, and pepper in a large saucepan. Bring to a boil over high heat while stirring, then reduce heat to a simmer, and cook for at least 4 hours.
- Stir in remaining pinch of baking soda; sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.
- Stir in Parmesan cheese. Taste sauce: if too tangy or acidic, add another pinch of baking soda and simmer for 30 more minutes.
- Let sauce cool to room temperature, then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve.
Nutritional Facts
Per 8 servings
- Calories: 170
- Carbohydrate: 36g
- Fat: 2g
- Fiber: 8g
- Protein: 9g
- Sugar: 23g
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