Prep 25 mins
Cook 40 mins
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.
- 7 lbs tomatoes (peeled,seeded & chop)
- 4 tablespoons olive oil
- 2 cups onions (finely chopped)
- 1⁄2 cup carrot (chopped)
- 1 1⁄2 cups celery (chopped)
- 1 cup green pepper (chopped)
- 2 garlic cloves (minced)
- 1⁄2 cup beef broth
- 1 cup tomato paste
- 2 bay leaves
- 1⁄4 cup fresh basil (or 1 Tb.dried)
- 1 1⁄2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 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.
Very good recipe, however, I leave out the celery and carrots and beef broth, add more tomatoes,sautéing onions, peppers, (red,green and 1 habanero or jalapeno)and never forget the garlic:) Fresh chopped basil, and oregano, salt & pepper and a pinch of roasted paprika in Virgin Olive Oil..
I cooked this for about an hour today and it will go into the freezer now for pasta sauce at a later date. I added 2 red peppers but made no other changes and blitzed it up with my stick blender.Such a versatile and useful recipe especially great when there is a tomato glut. Made for Holiday Tag.