| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | Sauces, Native | 2 | Cups |
INGREDIENTS
| 24 | Fresh tomatoes, peeled, seeded & quartered | |
| 1 | sm | Onion, diced |
| 2 | Garlic cloves, chopped | |
| 2 | tb | Olive oil |
| 1/2 | ts | Salt |
| 1/2 | ts | White pepper |
| 1 | Bay leaf | |
| 1 | tb | Fresh basil, chopped |
| 2 | tb | Fresh oregano, chopped |
INSTRUCTIONS
Puree the tomatoes in a food processor until smooth, approximately 1 minute. In a large saucepan over medium heat, saute the onion and garlic in the olive oil until the onions are translucent. Add the tomato puree, salt, pepper, bay leaf, basil, and oregano and mix together. Lower the heat and simmer approximately 1 hour until the sauce is reduced by half and becomes a thicker paste. Lois Ellen Frank, "Native American Cooking". Posted to MM-Recipes Digest V3 #271 Date: Thu, 3 Oct 1996 20:05:33 -0600 From: [email protected] (S.Pickell)
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