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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 4 |
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This is a great use for those tomatoes in the fall. I use San Marzano Tomatoes. They have a great flavor and grow well in the garden. Ingredients:
25 -28 tomatoes |
1 large onion |
4 garlic cloves |
3 tablespoons olive oil |
2 tablespoons lemon juice |
1/2 tablespoon black pepper |
1 tablespoon brown sugar |
2 tablespoons parsley, chopped |
1 tablespoon oregano |
1 tablespoon basil |
1 teaspoon celery seed |
2 teaspoons salt |
Directions:
1. Peel and puree tomatoes.
2. minche the onion and garlic.
3. saute garlic and onion until the onions are transparent.
4. add the tomatoe puree and the rest of the ingredients.
5. cook on low until the mixture is reduced by 1/2 (about 2 hours).
6. After the mixture has cooled, spoon into zip lock baggies and freeze.
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