Name: Frozen Tomato Sauce
Ingredients: 1/2 c Olive oil; 2 lg Onions , finely chopped; 2 Cloves garlic, peeled and finely chopped; 2 lg Ribs celery, finely chopped; 2 Green peppers, seeded and chopped; 2 qt Peeled, seede and chopped fresh tomatoes, about 10 cups chopped; 2 cn (6 oz.) tomato paste; 1 c Beef broth; 2 Bay leaves crumbled; Salt and freshly ground pepper; 2 tb Chopped fresh basil OR 2 Teas. dried; 2 ts Chopped fresh thyme OR 1 Teas. dried; 1 ts Chopped fresh oregano OR 1/2 Teas. dried

As an obedient believer, you are to stand firm in the strength of the Lord, to be sober in spirit, and to remain alert in order to resist the schemes of the devil. However, in all areas of your walk as a believer, you are incapable in your own strength and insufficient in your own resources to overcome the wiles and temptations of Satan. Therefore, you must put on the full armor of God to be an overwhelming conqueror in your continuing spiritual battle.

John Broger

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			1	Servings

INGREDIENTS

1/2	c	Olive oil
2	lg	Onions , finely chopped
2		Cloves garlic, peeled and finely chopped
2	lg	Ribs celery, finely chopped
2		Green peppers, seeded and chopped
2	qt	Peeled, seede and chopped fresh tomatoes, about 10 cups chopped
2	cn	(6 oz.) tomato paste
1	c	Beef broth
2		Bay leaves crumbled
		Salt and freshly ground pepper
2	tb	Chopped fresh basil OR 2 Teas. dried
2	ts	Chopped fresh thyme OR 1 Teas. dried
1	ts	Chopped fresh oregano OR 1/2 Teas. dried

INSTRUCTIONS

~ from the Oromocto Post (years ago)
Heat the oil in a kettle and saute yhe onions slowly until golden. Add the
celery, garlic and green pepper and cook for 2 minutes longer.
Add the tomatoes, tomato paste, beef broth, bay leaves, salt and pepper to
taste. Bring to a boil and simmer uncovered fr 30 minutes or until oil is
visible around the sides of the kettle.
Add the basil, thyme and oregano and simmer for 5 minutes longer. Pass
through a food mill if a smooth sauce is desired. Set kettle in a bucket of
ice to cool quickly. When lukewarm, fill quart or pint freezer containers,
cover, label and chill in refrigerator. Freeze. Makes about 5 pints.
This is a good basic recipe that you can add to as needed. Posted to
FoodWine Digest by Dave Bianco <dbianco@IGS.NET> on Jul 4, 1997

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