*  Exported from  MasterCook  *

                     Tomato Sauce II ( October 1992 )

Recipe By     : Modified by Miriam  P. Posvolsky from Marcella Hazan's
Serving Size  : 1    Preparation Time :0:00
Categories    : Saucesand Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            red ripe tomatoes
   2                    celery ribs -- chopped
   1                    onion -- chopped
   1      clove         garlic
                        salt and pepper
          pinch         sugar

1. Wash and cut tomatoes in 4.( no need to remove skins or seeds)
2. Place tomatoes along with rest of ingredients in a stockpot or saucepan.
Cook covered for 10  minutes.
3. Simmer uncovered for 1 hour.
4. Pass all through a mill or sieve.
5. Pour it back into pan and cook uncovered for 5 minutes.


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NOTES : This sauce freezes very well.
It may be used later to compliment other sauces.

You could also freeze the whole tomatoes if they are to be used in cooked
recipes.