COMMENT:
This is easy and quick to make, especially when there's a dozen other things to do during tomato harvest time. It is a good sauce in stews, meat loaf, Shrimp Creole, and various other dishes. If you want this sauce a bit spicer, leave the seeds in the chili peppers as you slice them.
INGREDIENTS:
- 8 quarts ripe, Creole tomatoes, quartered
- 4 hot chili peppers, sliced
- 3 cups onions, diced
- 1/4 cup chopped basil
- 3 cups green peppers, diced
- 1 tablespoon chopped thyme
- 3 cups celery, diced
- 1 tablespoon chopped oregano
- 6 cloves garlic, sliced
- salt and pepper to taste
- 12 cloves garlic, whole
METHOD:
Combine all ingredients in a large stainless steel or enamel pot and cook for 30 to 45 minutes until tender. Let cool, then freeze. |
