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Name: Frozen Tomato Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c olive oil; 1 c Beef broth; 2 lg Ribs celery, finely chopped; 2 tb Chopped fresh basil OR 2; 2 lg Onions , finely chopped; Salt; 2 qt Peeled, seede and chopped; 2 cn (6 oz.) tomato paste; 2 ts Chopped fresh thyme OR 1; 2 Bay leaves crumbled; 2 Cloves garlic, peeled and; 1 ts Chopped fresh oregano OR 1/2; 2 Green peppers, seeded and

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INGREDIENTS

1/2 c olive oil
1 c Beef broth
2 lg Ribs celery, finely chopped
2 tb Chopped fresh basil OR 2
2 lg Onions , finely chopped
Salt
2 qt Peeled, seede and chopped
2 cn (6 oz.) tomato paste
2 ts Chopped fresh thyme OR 1
2 Bay leaves crumbled
2 Cloves garlic, peeled and
1 ts Chopped fresh oregano OR 1/2
2 Green peppers, seeded and

INSTRUCTIONS

~ from the Oromocto Post (years ago) Heat the oil in a kettle and saute yhe onions slowly until golden. Add the celery, garlic and green pepper and cook for 2 minutes longer. Add the tomatoes, tomato paste, beef broth, bay leaves, salt and pepper to taste. Bring to a boil and simmer uncovered fr 30 minutes or until oil is visible around the sides of the kettle. Add the basil, thyme and oregano and simmer for 5 minutes longer. Pass through a food mill if a smooth sauce is desired. Set kettle in a bucket of ice to cool quickly. When lukewarm, fill quart or pint freezer containers, cover, label and chill in refrigerator. Freeze. Makes about 5 pints. This is a good basic recipe that you can add to as needed. Posted to FoodWine Digest by Dave Bianco on Jul 4, 1997

NOTES

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Frozen Tomato Sauce

1/2 c olive oil
1 c Beef broth
2 lg Ribs celery, finely chopped
2 tb Chopped fresh basil OR 2
2 lg Onions , finely chopped
 Salt
2 qt Peeled, seede and chopped
2 cn (6 oz.) tomato paste
2 ts Chopped fresh thyme OR 1
2 Bay leaves crumbled
2 Cloves garlic, peeled and
1 ts Chopped fresh oregano OR 1/2
2 Green peppers, seeded and

~ from the Oromocto Post (years ago)    Heat the oil in a kettle and saute yhe onions slowly until golden. Add the  celery, garlic and green pepper and cook for 2 minutes longer.    Add the tomatoes, tomato paste, beef broth, bay leaves, salt and pepper to  taste. Bring to a boil and simmer uncovered fr 30 minutes or until oil is  visible around the sides of the kettle.    Add the basil, thyme and oregano and simmer for 5 minutes longer. Pass  through a food mill if a smooth sauce is desired. Set kettle in a bucket of  ice to cool quickly. When lukewarm, fill quart or pint freezer containers,  cover, label and chill in refrigerator. Freeze. Makes about 5 pints.    This is a good basic recipe that you can add to as needed. Posted to  FoodWine Digest by Dave Bianco <dbianco@IGS.NET> on Jul 4, 1997

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Nutrition

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Serving Size: 1 Serving (1947g)
Recipe Makes: 1 Servings

Calories: 374
Calories from Fat: 281 (75%)

Amt Per Serving		% DV

	Total Fat 31.2g	42 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 21.4g
	Polyunsanturated Fat 3g
Cholesterol 0mg		0 %
Sodium 6259.9mg		216 %
Potassium 1042.1mg		27 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.9g
Protein 21.9g		31 %
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: 374

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