Glad I could be helpful Kath.
BTW, here is my tomato sauce recipe:
15 lbs tomatoes
2 med onions (3")
12 cloves garlic
2 Serrano peppers
2 tsp salt
4 TBS sugar
1 cup red wine
1/2 cup EV olive oil
1/2 cup parmesan cheese
2 TBS dried oregano
4 TBS fresh basil (chopped)
- Mill tomatoes with pumpkin screen
- Chop vegetables fine
- Combine all ingredients except basil and olive oil and boil down until thick
- Puree half in a blender (helps texture)
- Add basil & olive oil
- Makes 2 quarts
This is not safe for canning because of the cheese and oil, and should be used or frozen.
Tom
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