| 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
<snider29@earthlink.net> on Sep 12, 1997
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