Freezer Tomato Sauce Recipe
Ingredients
| Garlic | 4 Clove (5gm) | |
| 2 medium-size onions | ||
| 1/3 cup olive oil or salad oil | ||
| Ripe tomatoes | 5 Pound | |
| Green onions | 1 Bunch (100gm) | |
| Green pepper | 1 | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 3/4 Teaspoon | |
| Anise seed | 1/4 Teaspoon, crushed | |
| Oregano leaves | 1 Tablespoon | |
| Rosemary leaves | 3/4 Teaspoon | |
| Paprika | 1 Teaspoon | |
| 1 1/4 cups regular-strength chicken broth | ||
| Dry red wine | 1/2 Cup (16 tbs) | |
Directions
Using metal blade, process garlic until chopped.
Cut onions into chunks, add to garlic, and process with on-off bursts until coarsely chopped.
In an 8-quart pan, cook onion and garlic in olive oil over medium heat until golden (about 15 minutes); stir occasionally.
Meanwhile, peel, core, and quarter tomatoes.
Process a portion at a time with on-off bursts until coarsely chopped.
Add to cooked onion.
Cut green onions and part of the tops into 1-inch lengths.
Process with on-off bursts until finely chopped; add to tomato mixture.
Cut green pepper in chunks and discard seeds.
Process with on-off bursts until coarsely chopped.
Add to tomatoes along with salt, pepper, anise seed, oregano, rosemary, paprika, broth, and wine.
Bring mixture to a boil, stirring.
Cover, reduce heat, and simmer for 1 hour.
Remove cover, increase heat to medium, and boil until mixture is reduced to 8 cups.
You can use sauce while hot, or let it cool and refrigerate for as long as 3 days, or freeze it as long as 4 months.
Cut onions into chunks, add to garlic, and process with on-off bursts until coarsely chopped.
In an 8-quart pan, cook onion and garlic in olive oil over medium heat until golden (about 15 minutes); stir occasionally.
Meanwhile, peel, core, and quarter tomatoes.
Process a portion at a time with on-off bursts until coarsely chopped.
Add to cooked onion.
Cut green onions and part of the tops into 1-inch lengths.
Process with on-off bursts until finely chopped; add to tomato mixture.
Cut green pepper in chunks and discard seeds.
Process with on-off bursts until coarsely chopped.
Add to tomatoes along with salt, pepper, anise seed, oregano, rosemary, paprika, broth, and wine.
Bring mixture to a boil, stirring.
Cover, reduce heat, and simmer for 1 hour.
Remove cover, increase heat to medium, and boil until mixture is reduced to 8 cups.
You can use sauce while hot, or let it cool and refrigerate for as long as 3 days, or freeze it as long as 4 months.
Chef
