Tomato Sauce With Herbs
|Ripe tomatoes||10 Pound|
|Green peppers||2 Small|
|Garlic||2 Clove (10 gm)|
|Salad oil||4 Tablespoon|
|Monosodium glutamate||4 Teaspoon|
|Dried basil||1 Teaspoon|
|Celery salt||2 Tablespoon|
Scald tomatoes; peel, cut into small pieces and put into large kettle.
Finely chop the onions, green peppers and garlic.
Lightly brown in the oil in frying pan, stirring occasionally.
Add to the tomatoes along with salt, pepper, monosodium glutamate, basil, paprika and celery salt.
Cook, uncovered, until mixture is reduced to about three fourths the original amount, about 1 hour.
Stir occasionally to prevent sticking.
Remove from heat and when cool, blend with an electric beater to break up large pieces of tomato.
Package, label and freeze.
Uses of tomato sauce recipe:
Combine 1 pint of thawed sauce with 1 lb. crab meat or shrimp for a creole style dish.
Simmer 1 pint of sauce with 1 lb. ham burger (browned first) for a spaghetti or ravioli sauce; add 1 tsp. oregano, if desired.
To 1 pint of sauce add 1 can consomme, diluted according to directions.
Simmer with a handful of shell macaroni or other pasta for a version of minestrone.
Heat 1 pint tomato sauce with 1 can of consomme and 1 can water; add 2 envelopes (2 tbs.) unflavored gelatin, soaked for a few minutes in 1/2 cup water.
Chill until syrupy; pour into a mold.
If desired, stir in crab meat, celery, cubes of chicken, olives or any other foods you like.
Chill until set.
Pour thawed sauce over pork chops and bake at 350 degrees until meat is well done.
Also use in the same way on swiss steaks.