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Recipe by: ayela
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See below ingredients and instructions of the recipe
18 md Tomatoes -- peel, core,
Chop
2 c Onions -- chopped
4 Cloves garlic -- minced
1/4 c Olive oil
1/4 c Fresh basil -- chopped
1 cn Tomato paste -- half pint
1 Whole salt
1 ts Black pepper -- freshly
Ground
In a large pot, heat oil and saute onions 'til just
barelytransparent. Add garlic and saute a few more minutes. Add
tomaotes, tomato paste, basil, salt pepper. Cook until very hot and
well blended. Pour into hot, sterilized pint or quart jars to one
inch from top. Seal and process in pressure canner for 25 minutes at
10 pounds pressure. For quarts, 30 minutes.
Makes 8 pints.
Recipe By : J. Hassell [via Grandmother]
From: La Parilla The Mexican Grill By R
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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