| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Ethnic |
1 |
Servings |
INGREDIENTS
| 5 |
|
Tomatoes, med. ripe or 1 can |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Sugar |
| 1 |
|
Cl Garlic, crushed |
| 1 |
|
Bay leaf |
|
|
Salt, to taste |
|
|
Pepper, to taste |
| 2 |
c |
Water |
| 2 |
tb |
Vinegar |
INSTRUCTIONS
Place tomatoes in saucepan with oil, sugar, garlic, bay leaf, salt and
pepper. Add 1 cup water and cook over medium heat, uncovered, stirring and
mashing tomatoes occaisonally. Cook until tomatoes are soft, about 1 hour.
Add another cup of water and continue to cook, stirring occaisonally, 30 to
40 minutes. Add vinegar. Stir and remove from heat.
Use cold on fried eggplant, boiled green beans, boiled pinto beans and
white kidney beans.
Makes 1 cup sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”