CT Farm Fresh Recipes

Garden Tomato Sauce

·2 dozen italian tomatoes (12 cups)
·1 tablespoon olive oil
·1 medium onion, chopped
·2 cloves garlic, crushed
·2 tablespoons chopped green bell pepper
·2 tablespoons chopped carrot
·2 tablespoons chopped celery
·2 tablespoons chopped fresh parsley
·1 teaspoon chopped fresh oregano

Wash, core, and coarsely chop the tomatoes. Puree in the bowl of a
food processor. Heath the olive oil in a heavy saucepan or an
ovenproof, flameproof casserole and saute the onion until soft, about 5
minutes. Add the garlic, pepper, carrot, celery and herbs. Add the
tomato puree to the mixture and simmer, uncovered for about 2 hours.
Be careful not to let it burn. Stir the sauce occasionally as it thickens. Cool slightly and pour the sauce into 1 cup freezer containers, leaving
1/2 inch of headspace. Label and freeze the sauce for up to 3 months.
To use, thaw in the refrigerator.

This recipe is take from: "The Big Book of Preserving the Harvest" by Carol W. Costenbader.

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