Directions:
- Place the tomatoes in a large non-reactive pan (stainless steel or enamel). Heat gently to soften tomatoes. Run through food mill fitted with fine screen to remove seeds and skins.
- Return pulp and juice to the pan. If the tomatoes are juicy, simmer the sauce for atleast 1 hour. When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder. Stir well.
- In a separate pan heat oil and add flour to make a roux. Blend 4 cups warm tomato juice to roux and mix well. Quickly stir roux paste into boiling tomato juice. Continue stirring to avoid lumps until mixture thickens. If too thick, add water until desired consistency is reached. Adjust seasonings. Ladle into hot jars and process 30 minutes in a water-bath canner.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1716.92 Kcal (7188 kJ) | ||
| Calories from fat | 1004 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.56g | 172% | |
|---|---|---|---|
| Sodium | 6229.14mg | 260% | |
| Potassium | 5993.64mg | 128% | |
| Total Carbs | 170.32g | 57% | |
| Sugars | 80.82g | 323% | |
| Dietary Fiber | 41.77g | 167% | |
| Protein | 33.2g | 66% | |
| Vitamin C | 299.7mg | 499% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 10.4mg | 58% | |
| Calcium | 503.5mg | 50% | |
| Amount Per 100 g | |||
| Calories | 71.95 Kcal (301 kJ) | ||
| Calories from fat | 42.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 172% | |
|---|---|---|---|
| Sodium | 261.04mg | 260% | |
| Potassium | 251.17mg | 128% | |
| Total Carbs | 7.14g | 57% | |
| Sugars | 3.39g | 323% | |
| Dietary Fiber | 1.75g | 167% | |
| Protein | 1.39g | 66% | |
| Vitamin C | 12.6mg | 499% | |
| Iron | 0.4mg | 58% | |
| Calcium | 21.1mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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