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Name: Freezer Tomato Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 1/2 ts Black Pepper ground; 2 ts Dried crushed oregano; 1/8 ts Ground red pepper; 2 tb Fresh oregano -- snipped OR; Seeded, chopped (10; 1 Cayenne chili pepper --; 1 ts To 2 tsp dried crushed; 3 lg Garlic cloves -- minced; 1 tb To 2 tbsp. fresh thyme --; Snipped OR; 2 ts Sugar; Seeded & finely chop; 1 1/2 c Onion -- chopped; 1 ts To 2 tsp. salt; 2 tb olive oil; 6 lb Ripe tomatoes; peeled --; 1/2 c Celery -- chopped; Thyme; ts ) OR

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INGREDIENTS

1/2 ts Black Pepper ; ground
2 ts Dried crushed oregano
1/8 ts Ground red pepper
2 tb Fresh oregano -- snipped OR
Seeded, chopped (10
1 Cayenne chili pepper --
1 ts To 2 tsp dried crushed
3 lg Garlic cloves -- minced
1 tb To 2 tbsp. fresh thyme --
Snipped OR
2 ts Sugar
Seeded & finely chop
1 1/2 c Onion -- chopped
1 ts To 2 tsp. salt
2 tb olive oil
6 lb Ripe tomatoes; peeled --
1/2 c Celery -- chopped
Thyme
ts ) OR

Servings

INSTRUCTIONS

In lg. kettle, cook onions, celery, and garlic in hot oil for about 5 mins. or until tender. Add tomatoes, sugar, salt, black pepper, and chili pepper (red pepper). Bring to boil; reduce heat. Simmer, uncovered, about 45 mins. or until desired consistency is reached, stirring occasionally. Add oregano and thyme. Simmer, uncovered, for 15 mins. more. Cool slightly. In food processor bowl, process sauce, 1/4 at a time, to desired texture. (Or, put sauce through food mill). Place sauce in a bowl set in ice water to cool quickly. Fill freezer containers; seal tightly, label, and freeze. Makes 3 to 4 pints. Per 1/2 cup serving - 81 cal, 3 g fat, -0- chol, 2 g pro, 14 g carbo, 4 g fiber, 203 mg sod Source: Nancy Byal, AP (Sarasota Herald Tribune, 2/24/94) Typed by Sue Woodward Recipe By :

NOTES

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Freezer Tomato Sauce

1/2 ts Black Pepper ground
2 ts Dried crushed oregano
1/8 ts Ground red pepper
2 tb Fresh oregano -- snipped OR
 Seeded, chopped (10
1 Cayenne chili pepper --
1 ts To 2 tsp dried crushed
3 lg Garlic cloves -- minced
1 tb To 2 tbsp. fresh thyme --
 Snipped OR
2 ts Sugar
 Seeded & finely chop
1 1/2 c Onion -- chopped
1 ts To 2 tsp. salt
2 tb olive oil
6 lb Ripe tomatoes; peeled --
1/2 c Celery -- chopped
 Thyme
 ts ) OR

In lg. kettle, cook onions, celery, and garlic in hot oil for about 5 mins.  or until tender.  Add tomatoes, sugar, salt, black pepper, and chili pepper  (red pepper). Bring to boil; reduce heat. Simmer, uncovered, about 45 mins.  or until desired consistency is reached, stirring occasionally. Add oregano  and thyme. Simmer, uncovered, for 15 mins. more. Cool slightly. In food  processor bowl, process sauce, 1/4 at a time, to desired texture. (Or, put  sauce through food mill). Place sauce in a bowl set in ice water to cool  quickly.  Fill freezer containers; seal tightly, label, and freeze. Makes 3  to 4 pints.    Per 1/2 cup serving - 81 cal, 3 g fat, -0- chol, 2 g pro, 14 g carbo, 4 g  fiber, 203 mg sod Source:  Nancy Byal, AP (Sarasota Herald Tribune,  2/24/94) Typed by Sue Woodward    Recipe By     :

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Nutrition

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Serving Size: 1 Serving (919g)
Recipe Makes: 3 Servings

Calories: 55
Calories from Fat: 21 (38%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 17.2mg		0 %
Total Carbohydrate 9g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 8.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 55

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