| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Betty, Crockers, Pasta | 6 | Servings | |
INGREDIENTS
| 1 | c | Pumpkin Seeds, Roasted; Shelled |
| 1 | sm | Onion; Chopped |
| 1 | sl | White Bread Slices; Torn Into Small Pcs. |
| 1 | Clove Garlic; Crushed | |
| 2 | tb | Oil |
| 2 | tb | Green Chiles; Canned And Chopped |
| 1 | cn | Chicken Broth |
| 1/2 | c | Heavy Cream |
| 1/8 | ts | Salt |
INSTRUCTIONS
Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, until bread is golden brown. Stir in chilies. Place mixture in food processor workbowl fitted with steel blade; cover and process until smooth. Stir in broth, whipping cream and salt. Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 19:42:57 -0400 From: TheCookie@aol.com NOTES : I put up pint after pint of this sauce in the summer as my homegrown plum tomatoes ripen. When you have ripe tomatoes in your garden or can find them at the market, take time to make several batches of this sauce. The recipe doubles well and the sauce freezes beautifully. You will pat yourself on the back in the middle of winter when you open a freezer container and find the sweet taste of vine-ripened tomatoes inside. I thank cookbook author marcella hazan, whose tomato sauce recipe inspired this one.
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