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Ingredientes
- 2 med. size onions, finely minced
- 1 teaspoon garlic
- 1/2 c. extra virgin olive oil or possibly salad oil
- 5 lbs. (about 12 med. size) (1/2 gallon) hard ripe tomatoes
- 1/2 c. chopped green onion (including part of tops)
- 1 green pepper, seeded & minced
- 1 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1 teaspoon paprika
- 1 tbsp. oregano leaves
- 3/4 teaspoon rosemary leaves
- 1 3/4 c. water
Direcciones
- In large frying pan, cook onions and garlic in oil over medium heat till golden brown, about 15 min, stirring occasionally.
- Meanwhile, immerse tomatoes, a few at a time, in boiling water to cover for 1 minute. Remove and plunge into cool water. Pull off and throw away skins. Cut tomatoes in eighths and add in to cooked onions along with green onions, green pepper, salt, pepper, oregano, rosemary, paprika and water.
- Bring mix to boiling, stirring with a heavy wooden spoon to break up tomatoes. Cover, reduce heat and simmer 1 hour. Remove cover and boil till reduced to 8 c..
- You can use the sauce while warm, let it cold and chill for 3 days or possibly freeze up to 4 months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 241 | 88% |
| Total Fat 27.31g | 34% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 882mg | 37% |
| Potassium 183mg | 5% |
| Total Carbs 8.01g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.06g | 2% |
| Protein 1.23g | 2% |
