Make ahead frozen tomato sauce cubes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flour |
| 6 | ounces | Tomato paste |
| 1 | teaspoon | Prepared mustard |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Onion powder |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Garlic powder |
| 1 | tablespoon | Olive oil |
| ¾ | cup | Water |
Directions
( Melt butter in saucepan; remove from heat. Add flour and stir until moistened. Add remaining ingredients, except water; stir until smooth.
Gradually stir in water. ( Pour sauce into 81/2 x 41/2 x 23/4" loaf dish.
Freeze until consistency of ice cream. Cut into 32 cubes; remove to chilled tray. Freeze until solid. Package, label, date and return to freezer.
Recommended storage time: 1 month. To use, cook 1-pt. pkg. frozen beans in ½ c. lightly salted water until tender. Add 4 Tomato sauce Cubes. Stir and continue cooking until sauce is smooth and thick.
Farm Journal's Freezing & Canning Cookbook,1978 MC formatted by Brenda Adams <adamsfmle@...>
NOTES : Four of these frozen cubes add tomato-basil flavor to green beans Posted to MC-Recipe Digest V1 #348 Recipe by: Farm Journal's Freezing & Canning Cookbook, 1978 From: Brenda Adams <adamsfmle@...> Date: Fri, 20 Dec 1996 19:07:37 -0800