[brownrexx]

Here is the recipe that I use for sauce. Looks like I updated it last year to drain the tomatoes a little differently that I said in my previous posting. However I do prepare tomatoes as I described in my previous post to freeze for use in chili or soup later in the winter. I usually freeze several quarts like this and they have a nice, fresh taste. I don't worry about a few seeds.

I began doing the draining step in my sauce because the sauce would look wonderful but when we put it over pasta, some water always separated out around the edge of the plate. Draining the tomatoes before making the sauce has solved this problem

Italian Sausage Spaghetti Sauce
1 large onion, chopped
1 clove garlic, minced
1 lb. bulk Italian sausage
4 c. fresh tomatoes, peeled and chopped & drained.
12 oz tomato paste
1 -14 oz can beef broth
1 -14 oz can vegetable broth
1 tbsp. brown sugar
2 tsp. Italian seasoning
1 tsp. salt

Peel tomatoes, chop and cook down for about 20 minutes. Drain in a mesh strainer for 1 hour.
Sauté onion, garlic and sausage until sausage is no longer pink.
Add remaining ingredients and bring to boil.
Reduce heat and simmer 20-30 minutes until tomato chunks have broken down and sauce is smooth and thick.

Makes 3 quarts