Cream of Tomato Soup with basil

Ready-to-use garden tomatoes + extra Hildebrand (whole) Milk and fresh basil combine to create a creamy and delicious soup for lunch. We served it with grilled cheese sandwiches for a classic combo. 

NOTE: The acid in tomatoes can curdle milk. To avoid curdling, the milk used in cream soups is thickened to create a roux and then a little of the roux is gradually added to the tomatoes. 

 

Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.

   

   Above: Flour-milk mixture (roux) when first combined.
   Below: Thickened roux/ 

   
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed. Simmer for a few minutes to merge the flavors. 
   
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
   
8. Garnish with basil leaves and dollops of sour cream if desired. 

Recipe without photos . . .Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto  (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed.Simmer for a few minutes to merge the flavors. 
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
8. Garnish with basil leaves and dollops of sour cream if desired. 

Creating Legacy — Munson Dutch Meatloaf in a 9x13” baking dish

The latest edition of KANSAS! Magazine (vol 79, issue 2, 2023) features an article about Abilene, Kansas' Legacy restaurant — a fusion of the historic Brookville chicken dining establishment and Munson’s Prime. An ongoing labor of love taken on by Deanna Munson and her husband Chuck who passed away right before the magazine’s release. In a Facebook tribute to the family, the staff of KANSAS! allowed access to the article that tells the generational story about Munson beef and how they became involved in their latest venture. See it @  https://www.travelks.com/kansas-magazine/articles/post/creating-legacy-in-abilene

The Taste section always includes a recipe, and Deanna shared a family favorite that sometimes shows up on the Legacy menu. 

Munson Dutch Meatloaf — This meatloaf recipe features the natural flavors of Munson’s premium ground beef, available at Legacy Kansas. With just enough fat to add a buttery taste, their prime ground beef ups the ante for meatloaf. Deanna adapted this recipe from a traditional Pennsylvania Dutch meatloaf recipe and originally prepared it for church potlucks. For that reason, the recipe is baked in 9x13-inch casserole dishes to serve a crowd, but it could easily be cut in half. 

Yield: 24 to 30 servings

4 cups fresh bread crumbs

2 large onions, chopped

2 (8 ounce) cans tomato paste 

4 eggs

2 tablespoons salt

1 teaspoon black pepper

7 to 8 pounds Munson premium ground beef

1.   Preheat oven to 400 degrees F.

2.   Pulverize all ingredients but ground beef; hand-fold pulverized ingredients into ground beef. 

3.   Press meat mixture into two greased or sprayed 9x13-inch baking dishes. Using fingertips or a wooden spoon, press many holes into meat mixture.

Sauce

3 cups water

6 tablespoons prepared mustard

6 tablespoons white vinegar

6 tablespoons packed brown sugar

 

1.   Mix together water, mustard, vinegar, and brown sugar. Pour 3/4 of the sauce over the meat. 

2.   Cover and bake 10 minutes at 400 degrees. Reduce oven temperature to 350 degrees and bake for 1 hour 50 minutes, adding more sauce as needed. Remove cover last 10 minutes of baking.

3.   Cut in squares; serve with a spatula tucked fully under one piece for easy removal.

Vincent Price’s Mushroom Soup

I discovered this recipe years ago and recently reisurrceted it, making just a few changes and adjustments. Since I planned to served it prior to a prime rib dinner, I used beef broth instead of chicken. I also added cream to finish it, and topped it with a dollop of sour cream before serving in my Grandmother Richardson’s china soup bowls. 

The original recipe contained a note saying it was Vincent Price’s favorite soup. Vincent Price just happened to be one of my grandmother’s favorite actors. An online source said he was also a gourmet cook. 

Making the soup ahead is a convience but it also allows the flavors to meld in the refrigerator. When ready to serve, I reheated it, adding more broth and the cream. 

 

Vincent Price’s Mushroom Soup 

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, grated 

1 clove garlic, split

1 pound (button) mushroom caps, sliced thin

3 tablespoons tomato paste

3 cups chicken or beef stock/broth + more for reheating or to achieve desired thickness

2 tablespoons sherry or  Italian vermouth, sweet 

1/2 teaspoon salt

Dash pepper

Heavy cream, optional – just enough to add a creamy note to the soup

Sour cream, optional – for garnish

1. In a heavy soup pot,  saute onion and garlic gently and discard garlic.  
2. Add mushroom and sauté 5 minutes.
   
3. Mix in tomato paste and stock/broth.  Stir and add vermouth, salt and pepper.  
4. Let simmer 10 minutes.
   
5. Optional finishing: add enough cream for a creamy appearnce + additional stock/broth as desired.
6. Garnish bowls of soup with a dollop of sour cream if desired. 

Recipe without photos . . . Vincent Price’s Mushroom Soup 

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, grated 

1 clove garlic, split

1 pound (button) mushroom caps, sliced thin

3 tablespoons tomato paste

3 cups chicken or beef stock/broth + more for reheating or to achieve desired thickness

2 tablespoons sherry or  Italian vermouth, sweet 

1/2 teaspoon salt

Dash pepper

Heavy cream, optional – just enough to add a creamy note to the soup

Sour cream, optional – for garnish

1. In a heavy soup pot,  saute onion and garlic gently and discard garlic.  
2. Add mushroom and sauté 5 minutes.  
3. Mix in tomato paste and stock/broth.  Stir and add vermouth, salt and pepper.  
4. Let simmer 10 minutes.
5. Optional finishing: add enough cream for a creamy appearnce + additional stock/broth as desired.
6. Garnish bowls of soup with a dollop of sour cream if desired. 

Instant Pot Baked Beans — no soaking required

From dry beans to a side dish all in the Instant Pot — no soaking require.  For years, pressure cooking was a unit of study I taught in high school home economics and the stove-top version cooking method was one I used at home to speed up cooking. Then, the slow cooker and other new technologies took over. Many of those (with the exemption of the slow cooker) eventually took their place on back shelves, resurrected once a year or so, if at all. So I was reluctant to purchase the latest “fad.” However, I believe this appliance is beyond the “fad” status and I continue to praise it’s usefulness.  

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
   
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


   
4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
   
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
   
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position..
   
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
   
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  
    

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

Recipe without photos . . .

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position.
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

Slow Cooker Marinara Sauce

As Barry prepares the summer garden, I’m using up last summer’s frozen tomatoes. Since canning lids were not available back then we froze extra tomatoes with a few peppers and onions thrown into each bag. I dumped those thawed bags in the slow cooker with a few other ingredients, and now I have marinara ready for Cheesy Sausage Penne Casserole. 

Slow Cooker Marinara Sauce

2 (28oz.) cans crushed tomatoes or equivalent amount of frozen tomatoes 

1 6 oz. can tomato paste 

1 yellow onion 

1/2 tablespoon garlic, minced

2 whole bay leaves 

1 Tbsp dried basil +1/2 Tbsp dried oregano (or 1 1/2 Tbsp. dried Italian seasoning)

1 tablespoon brown sugar 

1 tablespoon balsamic vinegar

Salt and pepper to taste 

1. Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, salt and pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.
2. Secure the lid on your slow cooker and cook on low for 8 hours.
3. Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Taste and adjust seasonings as needed. 

Chicken Pozole Soup

Chicken Pozole Soup is hearty and loaded with flavor + the addition of toppings adds to it’s nutritional value — be sure to include chopped cabbage which adds a crisp texture to the soup. I did cut the recipe in half making it just enough for two with leftovers for lunch the next day.  

Chicken Pozole Soup     6 servings, about 12 cups 

2 tablespoons extra-virgin olive oil

1 cup diced carrots

1 medium onion, diced

1 red pepper, diced 

2 cloves garlic, minced 

1 tablespoon minced fresh cilantro or 1 teaspoon dried 

1 tablespoon kosher salt 

2 teaspoons ground cumin 

1 teaspoon chili powder 

Pinch of red pepper flakes 

1 tablespoon tomato paste 

1 quart (4 cups) low-sodium chicken broth

1 (14.5-ounce) can crushed or diced tomatoes 

2 cups shredded cooked chicken 

One 15.5-ounce can white hominy, drained 

 

Serve with any or all of the following:

Shredded cabbage, shredded Monterey jack or Cheddar cheese, diced avocado, sliced green onions, thinly sliced radishes, sliced jalapeños, fresh cilantro leaves, tortilla chips, sour cream, tot sauce, lime slices for squeezing over soup

1. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, onions and red pepper; cook until softened, adding garlic near the end. 
   
2. Stir in the seasonings. Raise the heat to high and cook, stirring frequently, for 1 minute. 
3. Add the tomato paste and fry until the color deepens, about 1 minute. 
4. Add the chicken stock, tomatoes, shredded chicken and hominy Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Taste and adjust the seasonings. Note: I made the soup and then transferred to a slow cooker set on low to simmer through the afternoon.
   
5. To serve: Dish up in bowls and set out toppings for everyone to garnish as desired.
   

Recipe without photos . . . Chicken Pozole Soup     6 servings, about 12 cups 

2 tablespoons extra-virgin olive oil

1 cup diced carrots

1 medium onion, diced

1 red pepper, diced 

2 cloves garlic, minced 

1 tablespoon minced fresh cilantro or 1 teaspoon dried 

1 tablespoon kosher salt 

2 teaspoons ground cumin 

1 teaspoon chili powder 

Pinch of red pepper flakes 

1 tablespoon tomato paste 

1 quart (4 cups) low-sodium chicken broth

1 (14.5-ounce) can crushed or diced tomatoes 

2 cups shredded cooked chicken 

One 15.5-ounce can white hominy, drained 

 

Serve with any or all of the following:

Shredded cabbage, shredded Monterey jack or Cheddar cheese, diced avocado, sliced green onions, thinly sliced radishes, sliced jalapeños, fresh cilantro leaves, tortilla chips, sour cream, tot sauce, lime slices for squeezing over soup

1. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, onions and red pepper; cook until softened, adding garlic near the end. 
2. Stir in the seasonings. Raise the heat to high and cook, stirring frequently, for 1 minute. 
3. Add the tomato paste and fry until the color deepens, about 1 minute. 
4. Add the chicken stock, tomatoes, shredded chicken and hominy Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Taste and adjust the seasonings. Note: I made the soup and then transferred to a slow cooker set on low to simmer through the afternoon.
5. To serve: Dish up in bowls and set out toppings for everyone to garnish as desired. 

Spaghetti Squash Bake

Spaghetti squash took center stage in this oven-baked casserole. Due to it’s high water content, I think spaghetti squash works well when it's included in a  baked casserole. 

Spaghetti Squash Bake    6 servings

1 spaghetti squash

1 pound sausage or lean ground beef

1 onion diced

2 cloves garlic, minced 

1 (8 oz.) container mushroom, sliced - optional

1(15 ounce) can diced tomatoes 

1 to 2 tablespoons tomato paste

1 cup marinara/spaghetti sauce

1 tablespoon Italian seasoning 

1 to 1 1/2 cups shredded mozzarella cheese 

1. Preheat oven to 375F.
2. To cook squash: Cut in squash in half and remove seeds. Place halves cut side down on a baking sheet, add a little water to the tray and bake about 25 to 35 minutes (or until squash strands can easily be removed with a fork; squash should still be al dente). Cool and use a fork to remove spaghetti squash strands from the squash. Place squash in a colander (press lightly to remove excess moisture) and set aside.
3. In a medium saucepan, cook sausage/ground beef, onion and garlic until no pink remains. Add mushrooms near the end and cook until tender. 
4. Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes.
5. Stir in squash. 
6. Place in a casserole dish) and top with cheese. (I divided mine among two smaller casseroles -- one now, one for the freezer.)
   
   
   
7. Bake for 20 minutes or until golden and bubbly.
   

TO FREEZE:  Cover unbaked casserole with foil and freeze up to 3 months. To reheat, defrost and then bake. It you are freezing in a glass dish, make sure you allow glass containers to come to room temp as it could shatter if the temperature is changed too quickly. 

Recipe without photos . . .

paghetti Squash Bake    6 servings

1 spaghetti squash

1 pound sausage or lean ground beef

1 onion diced

2 cloves garlic, minced 

1 (8 oz.) container mushroom, sliced - optional

1(15 ounce) can diced tomatoes 

1 to 2 tablespoons tomato paste

1 cup marinara/spaghetti sauce

1 tablespoon Italian seasoning 

1 to 1 1/2 cups shredded mozzarella cheese 

1. Preheat oven to 375F.
2. To cook squash: Cut in squash in half and remove seeds. Place halves cut side down on a baking sheet, add a little water to the tray and bake about 25 to 35 minutes (or until squash strands can easily be removed with a fork; squash should still be al dente). Cool and use a fork to remove spaghetti squash strands from the squash. Place squash in a colander (press lightly to remove excess moisture) and set aside.
3. In a medium saucepan, cook sausage/ground beef, onion and garlic until no pink remains. Add mushrooms near the end and cook until tender. 
4. Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes.
5. Stir in squash. 
6. Place in a casserole dish) and top with cheese. (I divided mine among two smaller casseroles -- one now, one for the freezer)
7. Bake for 20 minutes or until golden and bubbly.

Garden-style Spaghetti Sauce

From tomato to sauce! Used excess garden tomatoes and green peppers, along with fresh herbs to make homemade spaghetti sauce that I then added to browned ground beef and sautéed mushrooms. 

This recipe could easily be increased and extra sauce could be frozen or canned. 

Garden-style Spaghetti Sauce  Makes about about 3 1/2 pints 

1 quart tomatoes

2 to 3 tablespoons olive oil

1 yellow or white onion, diced 

1/2 green pepper, diced

1 clove garlic, minced

1 tablespoon chopped fresh oregano,

1 tablespoon chopped fresh basil

1/2 tablespoon chopped fresh rosemary, chopped 

1 bay leaf

1/2 tablespoon Italian seasoning

1/8 teaspoon crushed red pepper flakes

1 to 2 tablespoons granulated sugar

1/2 tablespoons salt

1 teaspoon black pepper

4 to 6 ounces tomato paste

1. Core tomatoes and cut an X in the bottom of each. Drop into boiling water and blanch a few minutes just until tomato skins start to peel.
   
   
   
   
2. Transfer to a colander and rinse with cold water. Cool slightly and slip skins off tomatoes.
   
3. Cut tomatoes in half, remove any remaining cores and most of the seeds. Cut tomatoes into chunks and place in a bowl.
4. Meanwhile, heat olive oil in a medium-sized Dutch oven on saucepan. Add onions and peppers and cook on medium heat until transulent; add garlic, fresh herbs and bay leaf about halfway through cooking.
   
   
   
   
5. Add tomatoes and any juice that has accumulated to the Dutch oven. Add tomato paste, Italian seasoning, sugar, salt, pepper and tomato paste. 
   
6. Bring to a boil, reduce heat and simmer for at least an hour while sauce thickens and flavors meld; stir occasionally. Leave lid off for until sauce begins to thicken and then add as sauce continues to simmer Alternative– once sauce begins to thicken, it could be transferred to a slow cooker set on low. Taste and adjust seasonings as desired. 
   
7. Remove bay leaf before using.

   

   We added browned ground beef and sautéed mushrooms to the spaghetti sauce and then served it over baked spaghetti squash. 

Recipe without photos . . .

Garden-style Spaghetti Sauce  Makes about about 3 1/2 pints 

1 quart tomatoes

2 to 3 tablespoons olive oil

1 yellow or white onion, diced 

1/2 green pepper, diced

1 clove garlic, minced

1 tablespoon chopped fresh oregano,

1 tablespoon chopped fresh basil

1/2 tablespoon chopped fresh rosemary, chopped 

1 bay leaf

1/2 tablespoon Italian seasoning

1/8 teaspoon crushed red pepper flakes

1 to 2 tablespoons granulated sugar

1/2 tablespoons salt

1 teaspoon black pepper

4 to 6 ounces tomato paste

1. Core tomatoes and cut an X in the bottom of each. Drop into boiling water and blanch a few minutes just until tomato skins start to peel.
2. Transfer to a colander and rinse with cold water. Cool slightly and slip skins off tomatoes.
3. Cut tomatoes in half, remove any remaining cores and most of the seeds. Cut tomatoes into chunks and place in a bowl.
4. Meanwhile, heat olive oil in a medium-sized Dutch oven on saucepan. Add onions and peppers and cook on medium heat until transulent; add garlic, fresh herbs and bay leaf about halfway through cooking.
5. Add tomatoes and any juice that has accumulated to the Dutch oven. Add tomato paste, Italian seasoning, sugar, salt, pepper and tomato paste. 
6. Bring to a boil, reduce heat and simmer for at least an hour while sauce thickens and flavors meld; stir occasionally. Leave lid off for until sauce begins to thicken and then add as sauce continues to simmer Alternative– once sauce begins to thicken, it could be transferred to a slow cooker set on low. Taste and adjust seasonings as desired. 
7. Remove bay leaf before using.