Difference between revisions of "Basic Tomato Sauce"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 3: | Line 3: | ||
* 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. | ||
| Line 14: | Line 14: | ||
Note: freeze in icecube trays - 2 cubes is about ¼ cup. | Note: freeze in icecube trays - 2 cubes is about ¼ cup. | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Sauce Recipes]] | [[Category:Sauce Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
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.
