Category : Sauces
Author : vanesa
Hits : 3900
Date : 11/12/2002
24 Fresh tomatoes, peeled, seeded & quartered1 small Onion, diced2 Garlic cloves, chopped2 tbsp Olive oil1/2 tsp Salt1/2 tsp White pepper1 Bay leaf1 tbsp Fresh basil, chopped2 tbsp Fresh oregano, choppedYield: 2 cups
Puree the tomatoes in a food processor until smooth, approximately 1 minute. In a large saucepan over medium heat, saute the onion and garlic in the olive oil until the onions are translucent. Add the tomato puree, salt, pepper, bay leaf, basil, and oregano and mix together. Lower the heat and simmer approximately 1 hour until the sauce is reduced by half and becomes a thicker paste.A traditional Native American Recipe.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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