Fresh tomato sauce 2

Yield: 2 cups

Measure Ingredient
24 \N Fresh tomatoes, peeled, seeded and quartered
1 small Onion, diced
2 \N Garlic cloves,finely chopped
2 tablespoons Olive oil
½ teaspoon Salt
½ teaspoon White pepper
1 \N Bay leaf
1 tablespoon Fresh basil leaves, finely chopped
2 tablespoons Fresh oregano leaves, finely chopped

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

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