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10 lbs. tomatoes, peeled and cored, or 1/2 bushel tomatoes processed into juice in food mill 3 med. onions 4 cloves garlic, minced 3 tbsp. olive oil 3 tbsp. basil 1 tbsp oregano 1 small bottle Italian salad dressing (not creamy type) 1 tbsp. salt 1 tbsp. ground black pepper 1 tbsp. sugar Saute onions in olive oil until transluscent; do not brown. Add all other ingredients and boil slowly until reduced by half (about five hours). (Canning instructions: Put in canning jars and process in boiling water bath for 30 minutes.) Note: Makes excellent dip for breadsticks!! (Breadsticks: place separated Pillsbury refrigerated breadsticks on cookie sheet. Brush with melted butter, sprinkle with grated Parmesan cheese and Italian seasoning and bake according to package directions. Delicious!!) |
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