Tomato Sauce (to Can Or Freeze)

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CATEGORY	CUISINE	TAG	YIELD
	Italian		1	Servings

INGREDIENTS

5	lb	Italian plum Tomatoes apx 25
2	T	Olive oil
2		Onions chopped
4		Garlic cloves crushed
5	T	Chopped green pepper
2	T	Parsley
2	t	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  <snider29@earthlink.net> on Sep 12, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 380 Calories From Fat: 244 Total Fat: 27.6g Cholesterol: 0mg Sodium: 18.6mg Potassium: 592.3mg Carbohydrates: 33.7g Fiber: 5.7g Sugar: 13.2g Protein: 4.3g