Tomato Sauce Prouenca
|Tomatoes/3 28 ounce cans no salt added tomatoes||6 Pound|
|Olive oil||2 Tablespoon|
|Onion||1 Large, finley diced|
|Garlic||5 Clove (25 gm), mashed|
|Fennel seeds||1⁄2 Teaspoon|
|Chopped basil/1/2 teaspoon dried basil||1 1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Ground pepper||To Taste|
|Orange peel||3 (1 Inch Long Without White)|
|Thyme sprig/1/4 teaspoon dried thyme||2|
|Celery seed||1⁄4 Teaspoon|
|Tomato paste||6 Ounce (No Salt Added)|
Plunge fresh tomatoes into boiling water for a few seconds and remove skins.
Chop pulp coarsely, if using fresh tomatoes.
Heat oil in heavy pot; add onion and cook slowly about 15 minutes, until onion is transparent.
Add remaining ingredients and simmer for 1 1/2 to 2 hours, stirring occasionally.
Break up tomatoes as they cook.
Remove parsley, bay leaf and orange peel.
Freeze in portions suitable for your family's use.