Post by mandie68 on Nov 11, 2012 23:41:23 GMT -5
1 tablespoon olive oil
2 cups diced onions
1/2 cup diced celery with its leaves
1/4 cup seeded and diced green bell pepper
1/4 cup grated carrot
2 cloves garlic, pressed
4 cups peeled, seeded, and diced ripe red tomatoes
1 sprig fresh thyme, basil, or tarragon
2 teaspoons granulated cane sugar
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1. Heat the olive oil in a large nonreactive saucepan over medium-low heat. Add the onions, celery, green pepper, carrot, and garlic and cook for about 5 minutes, stirring a few times. Add the remaining ingredients and cook until thick, 45-50 minutes.
2. Push the sauce through a fine-mesh strainer. Keeps refrigerated for 3-4 days, frozer for up to 1 year.
Makes about 4 cups.
2 cups diced onions
1/2 cup diced celery with its leaves
1/4 cup seeded and diced green bell pepper
1/4 cup grated carrot
2 cloves garlic, pressed
4 cups peeled, seeded, and diced ripe red tomatoes
1 sprig fresh thyme, basil, or tarragon
2 teaspoons granulated cane sugar
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1. Heat the olive oil in a large nonreactive saucepan over medium-low heat. Add the onions, celery, green pepper, carrot, and garlic and cook for about 5 minutes, stirring a few times. Add the remaining ingredients and cook until thick, 45-50 minutes.
2. Push the sauce through a fine-mesh strainer. Keeps refrigerated for 3-4 days, frozer for up to 1 year.
Makes about 4 cups.