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September 1998 Issue
Sauces Supreme
by Philip R. Gantt
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Tomato Sauce

Like the tomato catsup recipe above, this tomato sauce will make the store varieties seem bland and without much flavor. Use fresh vine ripened tomatoes from the garden, or purchase a large quantity of tomatoes in season for this recipe. This sauce may be used as a basis for spaghetti sauce or any of the other dishes calling for tomato sauce.
  • 8 lbs. quartered tomatoes
  • 1 cup chopped bell pepper
  • 1 chopped medium onion
  • ¼ tsp. cayenne pepper
  • 2 T. white vinegar
  • 1 T. sugar
  • 1 tsp. salt
Combine the tomatoes, bell pepper and onion in a pot and bring to a simmer on the stovetop, stirring frequently. Simmer the tomatoes for 45 minutes. Coarsely sieve the tomatoes, discarding the peelings and seeds. Add the pepper, vinegar, sugar and salt. Simmer for an additional 30 minutes or until the desired thickness is obtained. This sauce may be canned using a boiling water bath for 10 minutes.
  • Yields: 12 servings
  • Preparation Time: 2 hours
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