Ingredients
-
2 (14 1/2 ounce) cans diced tomatoes, pureed
-
4 (8 ounce) cans tomato sauce
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2 cups water
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2 (6 ounce) cans tomato paste
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2 tablespoons instant minced onion
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2 tablespoons parsley flakes
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3 teaspoons salt
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2 tablespoons cornstarch
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1 -2 teaspoon instant minced garlic
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3 teaspoons sugar
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1 1/2 teaspoons italian seasoning
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4 teaspoons green pepper flakes
Instructions
- Combine all ingredients in large stockpot.
- Simmer 15 minutes over medium-low heat; cool.
- Pour into six 1-pint freezer containers, leaving 1/2 inch space at top.
- Seal and label containers; freeze.
- Use within 6 months.