| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces, Freezer, Make ahead |
3 |
Servings |
INGREDIENTS
| 6 |
lb |
Ripe tomatoes; peeled — |
|
|
Seeded, chopped (10 |
| 1 1/2 |
c |
Onion — chopped |
| 1/2 |
c |
Celery — chopped |
| 3 |
lg |
Garlic cloves — minced |
| 2 |
tb |
Olive oil |
| 2 |
ts |
Sugar |
| 1 |
ts |
To 2 tsp. salt |
| 1/2 |
ts |
Ground black pepper |
| 1 |
|
Cayenne chili pepper — |
|
|
Seeded & finely chop |
|
ts |
) OR |
| 1/8 |
ts |
Ground red pepper |
| 2 |
tb |
Fresh oregano — snipped OR |
| 2 |
ts |
Dried crushed oregano |
| 1 |
tb |
To 2 tbsp. fresh thyme — |
|
|
Snipped OR |
| 1 |
ts |
To 2 tsp dried crushed |
|
|
Thyme |
INSTRUCTIONS
In lg. kettle, cook onions, celery, and garlic in hot oil for about 5 mins.
or until tender. Add tomatoes, sugar, salt, black pepper, and chili pepper
(red pepper). Bring to boil; reduce heat. Simmer, uncovered, about 45 mins.
or until desired consistency is reached, stirring occasionally. Add oregano
and thyme. Simmer, uncovered, for 15 mins. more. Cool slightly. In food
processor bowl, process sauce, 1/4 at a time, to desired texture. (Or, put
sauce through food mill). Place sauce in a bowl set in ice water to cool
quickly. Fill freezer containers; seal tightly, label, and freeze. Makes 3
to 4 pints.
Per 1/2 cup serving - 81 cal, 3 g fat, -0- chol, 2 g pro, 14 g carbo, 4 g
fiber, 203 mg sod Source: Nancy Byal, AP (Sarasota Herald Tribune,
2/24/94) Typed by Sue Woodward
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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