| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 5 | lb | Italian plum Tomatoes apx 25 |
| 2 | tb | Olive oil |
| 2 | Onions chopped | |
| 4 | Garlic cloves crushed | |
| 5 | tb | Chopped green pepper |
| 2 | tb | Parsley |
| 2 | ts | Basil or oregano |
| 1 | Bay leaf | |
| Salt and pepper to taste | ||
| Water or red wine | ||
| 1/4 | c | Lemon juice |
INSTRUCTIONS
recipe by: Stocking Up a Rodale Press Book typing errors by: Robbyn Snider Loosen the tomato skins by plunging tomatoes in boiling water for a minute then under running water. Remove skins cut into chunks. Heat the oil in a large heavy enamel or stainless steel kettle, and saute the onions and the garlic. stir in the peppers and the tomatoes add parsley, spices and seasonings and simmer for an hour or longer, stirring occasionally. If it boils down add some water or red wine. then add the lemon juice. To can: Pour hot into hot jars, leaving 1/2-inch headspace, and process in a boiling water bath 45 minutes To freeze: Pour into freezer containers. Seal, label, date, and freeze. Notes: I used this recipe last year again but processed Quarts.. proccessed for apx 55-60 min in water bath. This is an excellent italian cooking sauce... Posted to Bakery-Shoppe Digest V1 #232 by Robbyn Snider <[email protected]> on Sep 12, 1997
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