FALL FREEZER TOMATO SAUCE
This comes from my Victory Garden Cookbook. When summer's harvest is coming to a close, this is a great way to wrap up the leftovers in the garden. This only makes 6 pints, so I usually double or tripple the recipe. If your a purist, you can omit the tomato paste and simmer longer to concentrate the flavor. I"m always in a hurry, so I use the paste.
Provided by BakinBaby
Categories Vegetable
Time 1h5m
Yield 6 pints, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil; saute onions & carrots until onions are wilted. add celery & green peppers and cook another 3 minutes, add garlic and cook 30 seconds.
- Add broth, peeled and chopped tomatoes, paste, bay leaves & salt/pepper.
- Bring to boil and simmer 30 minutes, add herbs and simmer 5 minute longer, remove bay leaves.
- Process lightly in food processor or food mill so it still has some texture.
- Place the bowl in ice water so it will cool quickly, when it falls to room temperature, fill freezer containers, cover and chill in refrigerator before freezing.
Nutrition Facts : Calories 250, Fat 10.5, SaturatedFat 1.6, Cholesterol 0.1, Sodium 448.7, Carbohydrate 38, Fiber 10.4, Sugar 23, Protein 7.8
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