| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive20, Pdate |
3 |
servings |
INGREDIENTS
| 6 |
lb |
Ripe plum tomatoes; peeled, chopped |
| 1 |
lb |
Sweet green peppers; chopped |
| 1/2 |
lb |
Yellow onions; chopped |
| 2 |
|
Garlic cloves; finely chopped |
| 1 |
tb |
Coarsely-chopped fresh basil leaves |
| 1 |
ts |
Fresh oregano leaves |
| 1 |
ts |
Non-iodized salt |
INSTRUCTIONS
In a large non-aluminum saucepan, combine all ingredients. Bring mixture to
a boil over high heat, stirring constantly. Reduce heat to low and cook,
uncovered, stirring occasionally, for 30 minutes or until thickened.
Meanwhile, sterilize 3 Divide sauce among sterilized jars leaving 1/2-inch
space at the top of the jar. Wipe rims of jars to remove any sauce and seal
with lids and bands. Process jars in pressure canner for 15 minutes at 10
pounds pressure. Remove jars from canner, tighten lids and set aside to
cool completely. Label jars and store in a cool dry place. This recipe
yields 3 pints.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Joanne
Hayes and Country Living Magazine From the TV FOOD NETWORK - (Show #
CL-8955)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-17-1999
Per serving: 62 Calories (kcal); trace Total Fat; (4% calories from fat);
2g Protein; 15g Carbohydrate; 0mg Cholesterol; 632mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Joanne Hayes
Converted by MM_Buster v2.0n.
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