| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 12 | Servings | ||
INGREDIENTS
| Stephen Ceideburg | ||
| 4 | lb | Fresh tomatoes, diced |
| 1/2 | c | Chopped onion |
| 2 | Garlic cloves, chopped | |
| 1/2 | ts | Thyme leaves |
| 1 | ts | Basil leaves |
| 1 | c | Fresh lemon juice |
| 1 | c | Cider vinegar |
| 1/2 | c | Brown sugar |
| 4 | ts | Paprika |
| 1 | tb | Salt |
| 2 | ts | Cayenne |
INSTRUCTIONS
Cook the tomatoes with onion, garlic, thyme and basil in a heavy bottomed saucepan for 25 to 30 minutes. Rub the mixture through a sieve (if you don't want pulp). Add lemon juice, cider vinegar, brown sugar, paprika, salt and cayenne pepper. Bring to a boil. Pour the sauce into sterilized 1/2-pint jars. Put on lids and process in a boiling water bath (212 degrees F.) for 10 minutes after water reaches boiling point. Store for future use. When it's time to use, spoon the sauce into a saucepan and add 1 tablespoon oil; bring to a boil. Makes six 1/2-pint jars. PER TABLESPOON (without added oil): 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 49 mg sodium, 0 g fiber. From Vernell Davis, K.C Barbecue. From an article by Heidi Haughy Cusik in the San Francisco Chronicle, 6/12/91. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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