Tomato Sauce
 
4-1/2 lb.  ripe tomatoes - peeled, remove stem end and core - chopped
  into
1/2   quot to 1" pieces
3 medium  vidalia or sweet type onions - peeled, finely chopped
1   sweet bell pepper, cored, seeded, chopped (optional)
1 cup  white vinegar
2 clove  of garlic - crushed, peeled, minced and chopped ~ additional
clove 
  of garlic can be added if desired
4   bay leaves
1 tsp  fresh basil - finely minced (or, substitute 2 teaspoons dry
  basil
1 tsp  fresh oregano - finely minced (or, substitute 2 teaspoons dry
  oregano
2 tsp  table salt
1/2 tsp  freshly ground pepper
1/2 tsp  allspice (optional)
1/2 cup  granulated sugar
1/2 cup  dark brown sugar
 
combine ingredients in a large saucepan and bring to a boil over medium to 
medium high heat. stir often. reduce heat and simmer uncovered for 1 1/2 
to 2 hours until thick. stir occasionally. add more salt and pepper and 
sugar if desired. pour into sterilized jars. wipe rim of jar off with a 
clean, hot cloth. place sterilized lids on jars and screw the metal rings 
on securely. you may choose to process in a boiling water bath for 35 
minutes. 
 
  note alternative storage ~ cool and place in airtight containers leaving
  1quot of head room. store in freezer until needed.
 
suggestion: saute until brown 2 1/4 pounds of lean ground beef with 1/2 
cup diced celery and 1 cup sliced mushrooms. add to tomato sauce. mix 
well. freeze in 2 cup containers. 
 
resource: http://www.comfycountrycreations.com/tomatorecipes.htm 
-- 
(ID: 10791) Mirror: rec.food.recipes: Mon, Sep 22, 2003


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