Title: Tomato Sauce Ii ( October 1992 )
Categories: Sauce Dressing
Yield: 1 Servings

4	lb	Red ripe tomatoes
2		Celery ribs; chopped
2		Onion; chopped
1		Clove garlic
		Salt and pepper
1	pn	Sugar

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

NOTES : This sauce freezes very well. It may be used later to compliment other sauces. Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Modified by Miriam P. Posvolsky from Marcella Hazan's

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