| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Canning |
8 |
Quarts |
INGREDIENTS
| 8 |
qt |
Tomatoes; red, ripe |
| 2 |
lb |
Onions |
| 4 |
lg |
Green bell peppers |
| 1 |
c |
Parsley; chopped |
| 1/3 |
c |
Basil; chopped |
| 3 |
cl |
Garlic; minced |
INSTRUCTIONS
Place tomatoes in a large 13 - 20 quart bowl. Scald with hot water
and remove cores and skins. Coarsely chop and place in a large
kettle. Peel and coarsely chop onions and place in kettle. Chop
peppers, removing stems and seeds, and add them to the kettle. Wash
and pat dry parsley and basil, and add with all remaining ingredients
to the sauce. Stir and simmer over low heat for 1 to 1 1/2 hours.
Place in sterilized jars. Process in boiling water bath for 20
minutes. Remove from canner, cool, and store. A delicious base for
spaghetti sauce, and all kinds of pasta dishes; salsa; soups and
stews.
For a spicy variation, add 6 to 12 hot red cayenne peppers to half the
batch. Be sure to label the jars hot or mild, so you don't get a
surprise!
By Sheryl Felty, from "The Tomato Lover's Handbook" by Barbara
Zelman MM by Dave Sacerdote
Posted to MM-Recipes Digest by <maintech@ne.infi.net> on Sep 05, 99
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