| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Fresh veget, Food prepar, Freezer |
10 |
Servings |
INGREDIENTS
| 6 |
lb |
Ripe tomatoes; seeded, chopped |
| 1 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Celery; chopped |
| 3 |
lg |
Garlic cloves; minced |
| 1 |
tb |
Olive oil; |
| 2 |
ts |
Granulated sugar; |
| 2 |
ts |
Salt; |
| 1/2 |
ts |
Black pepper; |
| 1/8 |
ts |
Red pepper; |
| 2 |
tb |
Fresh oregano ; snipped |
| 1 |
ts |
Thyme; crushed |
INSTRUCTIONS
In a large kettle, cook onions, celery, and garlic in hot oil for about 5
mins or until tender. Add tomatoes, sugar, salt, black pepper, and red
pepper. Bring to boil; reduce heat. Simmer, uncovered, about 45 mins. ore
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. Place
sauce in a bowl set in ice water to cool quickly. Fill freezer containers;
seal tightly, label, and freeze. Makes 3-4 pints - 1/2 cup servings.
Notes: I cut the olive oil down from 2 tablespoons to 1
Per serving: 76 Calories; 2g Fat (23% calories from fat); 2g Protein; 14g
Carbohydrate; 0mg Cholesterol; 542mg Sodium
Recipe by: Internet -Sarasota Herald Tribune, 2/24/94 Posted to Digest
eat-lf.v097.n215 by Jane F <janybird@xnet.com> on Aug 26, 1997
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