Fresh tomato sauce 2
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Fresh tomatoes, peeled, seeded and quartered | |
| 1 | small | Onion, diced |
| 2 | Garlic cloves,finely chopped | |
| 2 | tablespoons | Olive oil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 1 | Bay leaf | |
| 1 | tablespoon | Fresh basil leaves, finely chopped |
| 2 | tablespoons | Fresh oregano leaves, finely chopped |
Directions
Puree the tomatoes in a food processor until smooth, approximately 1 minute.
In a large saucepan over medium heat, saute the onion and garlic in the olive oil until the onions are translucent. Add the tomato puree, salt, pepper, bay leaf, basil, and oregano and mix together.
Lower the heat and simmer approximately 1 hour until the sauce is reduced by half and becomes a thicker paste. ********************* From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott
Submitted By HILDE MOTT On 01-19-95