Rating: 4.5 stars 4.2
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.

Recipe Summary

prep:
45 mins
cook:
1 hr
additional:
30 mins
total:
2 hrs 15 mins
Servings:
24
Yield:
6 pints
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.n

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  • Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.n

  • Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.n

  • Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.n

  • Allow the sauce to cool completely.n

  • To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.n

Nutrition Facts

49 calories; protein 1.2g; carbohydrates 6.9g; fat 1.5g; cholesterol 0.3mg; sodium 229.2mg. Full Nutrition
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