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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I found this while looking for ways to store my tomatos. Looks like it's worth a look into. Found here in case anyone is interested. So easy and unbelievably good. It's actually so decadent that sometimes I halve the butter and use oil instead, but it's not nearly as good. It freezes really well and I use it for everything-pasta sauce, pizza sauce, dip for veggies, etc. Sometimes, we even eat it as a cream soup. Ingredients:
2 1/2 cups sungold tomatoes, rinsed but whole |
1/2 cup butter |
3 tablespoons celery, finely chopped |
3 tablespoons onions, finely chopped |
3 tablespoons carrots, finely chopped |
2 teaspoons salt |
1/4 cup sugar |
Directions:
1. Add all ingredients and simmer for 1 hour.
2. Let cool slightly and blend to a creamy consistency.
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