By BakinBaby on September 15, 2008
"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."
Serving Size: 1 (719 g)
Servings Per Recipe: 6
"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."