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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Oven-Barbecued Turkey Ingredients:
1 (14 1/2-ounce) can whole tomatoes, undrained |
1 medium onion, sliced |
2 cloves garlic, minced |
3 fresh celery leaves, chopped |
1 bay leaf |
1 teaspoon sugar |
1 teaspoon salt |
1/4 teaspoon chili powder |
1/4 teaspoon paprika |
1/8 teaspoon dried whole thyme |
1/8 teaspoon dried whole basil |
1 medium onion, chopped |
1 medium-size green pepper, chopped |
2 tablespoons olive oil |
1 tablespoon all-purpose flour |
4 drops hot sauce |
dash of soy sauce |
1 whole pimiento, chopped |
Directions:
1. Combine first 11 ingredients in a Dutch oven; bring to a boil. Reduce heat; cover, and cook over low heat 25 minutes or until vegetables are tender. Remove from heat, and process mixture through a food mill. Return tomato mixture to Dutch oven, and set aside.
2. Sauté chopped onion and green pepper in olive oil until tender; stir in remaining ingredients. Add sautéed vegetable mixture to reserved tomato mixture, stirring until well combined.
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