| 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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