Ruth Rubendunst's Tomato Sauce
Ruth Rubendunst'S Tomato Sauce is an impressive dinner. Made with 8 lb. tomatoes, 2 tbsp. salad oil, 4 medium onions, chopped, 2 cloves garlic, chopped and 1/2 c. diced celery, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Scald tomatoes in boiling water.
Peel and seed.
Cut into quarters.
Heat oil in large soup pot over medium heat.
Saute onion, garlic and celery until wilted.
Add tomatoes, tomato paste, herbs, salt and pepper, bay leaf and sugar.
Bring to a boil and simmer 2 hours.
Remove bay leaf, cool and pack into freezer containers or 18 ounce jars.
Makes about 6 (18 ounce) containers.
π· Perfect Pairings
Complete your meal with these
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