1. SAUTE GARLIC AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER. 2. COMBINE SAUTEED ONIONS AND GARLIC WITH TOMATOES, TOMATO PASTE, WATER, BAY LEAVES, OREGANO,BASIL,SALT, SUGAR AND THYME; MIX WELL. 3. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL THICKENED, STIRRING OCCASIONALLY. REMOVE BAY LEAVES BEFORE SERVING. NOTE: 1. IN STEP 1, 4 1/4 OZ (3/4 CUP-36 CLOVES) GARLIC,DRY, MAY BE USED. FRY WITH ONIONS. 2. IN STEP 1, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED; IN STEP 4, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED ONIONS. 4. IN STEP 2, 5-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. 5. SAUCE MAY BE SERVED OVER COOKED SPAGHETTI, VERMICELLI OR MACARONI NOODLES. Recipe Number: O00400 SERVING SIZE: 3/4 CP (6 From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.
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