Difference between revisions of "Basic Tomato Sauce"
RealRecipes (talk | contribs) m (Text replace - "Category:Diabetic-friendly Recipes" to "Category:Diabetic-Friendly Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* firm red [[tomato]]es (or canned [[tomato]]es without seasonings) | * firm red [[tomato]]es (or canned [[tomato]]es without seasonings) | ||
| − | == | + | == Procedures == |
# Quarter the [[tomato]]es. | # Quarter the [[tomato]]es. | ||
# Place in large kettle. | # Place in large kettle. | ||
Latest revision as of 07:08, 14 July 2012
Ingredients
Procedures
- Quarter the tomatoes.
- Place in large kettle.
- Push down with hands or back of spoon to render some juice.
- Bake at 325 °F until soft pulp remains.
- Spoon into blender.
- Blend until smooth.
- Seal in sterilized jars or freeze.
Note: freeze in icecube trays - 2 cubes is about ¼ cup.
