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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this recipe on . Since finding RecipeZaar, this is my go to web site, so I'm posting here for safe keeping! I haven't tried this recipe yet, but will soon. Too many tomatoes and not enough time to can them all! Note **If you don't have fresh tomatoes use three 14-1/2 oz cans whole Italian-style tomatoes. *** Can also use oregano or parsley in place of basil. ****Serving size is based on 2 Tablespoons Ingredients:
4 lbs ripe plum tomatoes |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
1/3 cup snipped fresh basil |
Directions:
1. Peel, seed, and finely chop the fresh plum tomatoes, if using.
2. In a large saucepan or Dutch oven, heat olive oil or cooking oil over medium heat.
3. Add fresh or undrained canned tomatoes, garlic, salt (omit if using canned
4. tomatoes), sugar, and pepper. Bring to boiling; reduce heat.
5. Simmer, uncovered, for about 20 minutes, or to desired consistency.
6. Place about half of the sauce in a food processor bowl or blender container; process or blend till smooth. Return blended tomato mixture to saucepan. Stir in basil, oregano, or parsley. Cook for 5 minutes more.
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