3 lb. ripe tomatoes, washed and quartered
1 medium onion, peeled and quartered
2 gloves of garlic
1/3 cup dried basil
1/3 cup salad oil
salt & pepper to taste
Coarse grind or run through blender all ingredients to finely chop.
Freeze (raw) in containers. Makes 9 cups.
Let stand one hour if you are going to use right away.
This is a great recipe for all of your leftover tomatoes through the growing season. Tomatoes will last approximately 6 months in freezer containers.
When using, thaw and use as you would "Canned" tomato sauce.
- Total Fat
- Saturated Fat