4 tablespoons olive oil
1 small yellow onion, peeled and finely sliced
3 cloves garlic, peeled and minced
3 pounds (about 20 medium) fresh plum tomatoes, cored, peeled, seeded, and pureed (enough to yield 4 cups)
1/4 cup minced fresh parsley, or 1 tablespoon dried
3 tablespoons minced fresh basil, or 1 teaspoon dried
1 tablespoon minced fresh oregano, or 1 teaspoon dried
salt and pepper, to taste
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Not all tomato varieties are high in acid. In order to make them shelf-stable and last longer, add about 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart. For pints, add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid. Freezing really is your only other safest option.
Was hoping to read and review the recipe for Indian Pudding. Got a recipe for Tomato Sauce, instead.
Wanda, We apologize. Here is the link for Indian Pudding: http://www.almanac.com/recipe/indian-pudding-2