| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Soups/stews, T | 6 | Servings |
INGREDIENTS
| 8 | Tomatoes** | |
| 1 | Onion, chopped | |
| 2 | Carrots, peeled thinly | |
| sliced | ||
| 1 | Garlic clove, crushed | |
| 1 | T | Brown sugar |
| 1 | T | Fresh basil, chopped |
| 1 | T | Parsley, chopped |
| 2 | t | Worcestershire sauce |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 3 | c | Chicken broth, or bouillon |
INSTRUCTIONS
*Italian or plum tomatoes are ideal for this dish, but regular tomatoes may be used. Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water. Remove skins. Cut in half crosswise; squeeze out and discard seeds. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper and broth or bouillon. Cover and cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal blade. Serve in individual bowls. Makes 6 servings. Note to me: This cookbook is published (1991) by Fisher Books (Bill, Helen & Howard Fisher). I got from West Slope library. ISBN is: 1-55561-046-3 Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc post 7/9/97 Recipe by: Mabel Hoffman's All-New Crockery Favorites Posted to MC-Recipe Digest V1 #663 by Badams <adamsfmle@sprintmail.com> on Jul 09, 1997
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