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Tomato sauce

Recipe from: 8/23/1990 12:00:00 AM
Ingredients 8
Servings 0


  • 20
    ripe tomatoes, skinned
  • 1
    large onion, sliced
  • 500
    butternut, diced
  • 2
    dried thyme
  • 10
    dried origanum
  • 30
    fresh parsley, chopped
  • salt
  • pepper


Dice the tomatoes. Place all the ingredients, including the seasonings in a heavy-based saucepan and simmer for about two hours over a low heat. Stir frequently to prevent the mixture from sticking to the bottom of the pan. Cool in the saucepan and process in a food processor or mash with a fork. Pour into sterilised jars, seal and store in the fridge. The sauce can also be frozen in small quantities. Makes about 1,5 litres tomato sauce.


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