Skillet Barbecued Franks
|Tomato sauce||3 Cup (48 tbs) (3/4 block, frozen, bottled or homemade)|
|Water||1 Cup (16 tbs)|
|Onion||1 Medium, finely chopped|
|Worcestershire sauce||1 Teaspoon|
|Tabasco sauce||5 Drop|
|Frankfurters||1 Pound, split and cut in 1 inch lengths|
|For home cooked tomato sauce : (for 4 quarts)|
|Canned italian style peeled tomatoes/8 (14 oz ) cans||112 Ounce (4 cans, 1 lb 12 oz each)|
|Canned tomato paste||48 Ounce (8 cans, 6 oz each)|
|Oil||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm)|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
1) Home Cooked Tomato Sauce : In a 8 quart kettle, combine all the ingredients together and bring to a boil.
2) Simmer uncovered over a very low heat for about 6 1/2 hours, or until the tomato pulp is thoroughly cooked, stirring occasionally.
3) Stir in some more water, if needed for thick white saucy consistency.
4) Remove and discard the bay leaves.
5) Divide the mixture into four 1 qt portions and allow to cool.
6) Freeze the mixture in glass loaf pans, until frozen.
7) Then remove the sauce from pans, wrap each block separately in a heavy-duty foil or place in pliofilm bags and store in freezer.
8) Slice the blocks with frozen food saw or heavy knife when needed and use the Home Cooked Tomato Sauce as required.
9) In a skillet, bring the tomato sauce, water, onion and seasonings to a boil.
10) Add the frankfurters and simmer uncovered for 10 minutes.
11) Serve the Skillet Barbecued Franks immediately on a platter.