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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 1 |
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Directions: Saute onion and garlic in butter in a saucepan until tender. stir in
remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30
minutes; stir occasionally. Discard bay leaf and lemon slices. Process
through a food processer if desired. Use sauce for basting and as a side
dish for dipping. Yield 3 cups.
| Ingredients: 1 medium Onion; chopped 2 Cloves Garlic 2 Tablespoon(s) Butter 1 large Can whole tomatoes 8 Ounce(s) Tomato paste 1/2 Cup(s) Celery 1/3 Cup(s) Vinegar 1/4 Cup(s) Green pepper 2 Fresh celery leaves 1 Bay leaf 3 Tablespoon(s) Molasses 1 1/2 Teaspoon(s) Salt 2 Teaspoon(s) Dry mustard 2 Teaspoon(s) Tabasco sauce 1/2 Teaspoon(s) Clove 1/2 Teaspoon(s) Allspice 2 Slice(s) Lemon |
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