home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
sauces
/
tomato01
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
1KB
From: Ruth Heiges <heiges@post.tau.ac.il>
Newsgroups: rec.food.recipes
Subject: Large-Quantity Tomato Sauce
Date: 13 Aug 1995 23:20:57 -0500
Message-ID: <Pine.SGI.3.91-heb-2.05.950812151832.18497A-100000@ccsg.tau.ac.il>
Large-Quantity Tomato Sauce
This recipe is from cookbook author Faye Levy; published August 11, 1995
in the Jerusalem POST.
The sauce can be frozen in 1- or 2-cup quantities; consider using
microwave-safe containers, then heat as needed.
3-1/2 kg ripe tomatoes (7-3/4 lb)
3-4 Tbsp olive oil or vegetable oil
1 large onion
6-8 garlic cloves, minced
1 bay leaf
2 tsp dried leaf thyme, crumbled
salt and freshly ground pepper to taste
Blanche and peel the tomatoes. Cut each in half horizontally. Hold each
half over a bowl, cut side down, and squeeze to remove the seeds and
juice. You use only the pulp for the sauce. You can strain the juice and
refrigerate it for drinking.
Heat oil in a heavy, wide 4-5 liter/qt (16-20 cup) casserole over medium
heat. Add onion and saute 10 minutes or until soft but not brown. Add
garlic and cook 1/2 minute. Add tomatoes, bay leaf, thyme, salt and
pepper and bring to a boil. Cook uncovered over high heat, stirring
often, 10 minutes. Reduce heat to medium. Cook 45 minutes or until
thick. Discard bay leaf. Taste and adjust seasoning.
Sauce can be kept, covered, up to 3 days in refrigerator, or can be frozen.
Makes about 7 cups.