February 17, 2006, Newsletter Issue #67: Tomato Sauce
Tip of the Week
5-1/2 pounds tomatoes
2 onions, quartered
4 cloves garlic
3 bay leaves
salt (optional)
Peel and quarter tomatoes. Puree, in batches if necessary, in food processor or blender. There should be about 11 cups pureed tomatoes. Pour into Dutch oven. Add onions and garlic to processor or blender used for tomatoes and puree. Add onion mixture and bay leaves to tomatoes. Simmer, uncovered, stirring occasionally, until thickened, about 2 hours. Season to taste with salt and remove bay leaves. Refrigerate. If not using at once, freeze, or can. Makes about 9 cups.
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