| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning, Low-fat | 60 | Servings | ||
INGREDIENTS
| 75 | lb | Ripe creole tomatoes; or roma |
| 3 | c | Onion; chopped |
| 15 | Cloves garlic; minced | |
| 3 | c | Green bell pepper; chopped |
| 3 | lb | Mushrooms; sliced |
| 5 | tb | Fresh basil; chopped |
| 1/2 | c | Flat leaf parsley*; chopped |
| 1/4 | c | Olive oil; good stuff** |
| To taste salt |
INSTRUCTIONS
* Don't substitute curly parsley. ** It does not have to be the extra-virgin stuff, but you do want it to flavor the sauce, so use something worth eating. Do not reduce the oil. It serves as a flavoring and not just a medium for sauteing the veggies. Wash & core tomatoes. Cut in quarters or sixths. Put tomatoes in large non-alumnium pot, wides is better than narrow. Bring to boil stirring frequently to insure bottom tomatoes don't burn. Smash on tomatoes as you go. Bring to simmer and simmer about 15 minutes. Put everything through a food mill to remove seeds and skin. [Trust me, this is easier than peeling and seeding them before you start, especialoly with 75 lbs tomaotes! You will have about 28 quarts. Put liquid back on stove and saute onion in olive oil. Add green pepper, garlic and mushrooms and cook slowly until they start to caramelize. Add to simmering tomato juice. After about an hour add basil and parsley. Cook to reduce to half, about two hours. [Obviously you could cook it more if you like it thicker.] Stir bottom frequently and regularly because the pulp will settle to the bottom and burn if you don't. Place in half-pint jars and process in boiling water20 minutes. Makes 60 half-pint, single, servings. Recipe By : Denise Bannister from her mother-in-law, Mrs. Nasello Posted to Digest eat-lf.v096.n162 Date: Sun, 22 Sep 1996 17:46:23 -0500 (CDT) From: "hassell@eecs.tulane.edu" <hassell@eecs.tulane.edu>
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