1 - 10 of 43 for canned tomato sauce
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Peel, core and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill while boiling hot to ...
Remove skin and core from tomatoes. Cut peppers and onions in small pieces. Combine all in large pan and boil for 1 to 2 hours until thick. Seal in ...
Chop peppers, onions, garlic and celery. Boil together all ingredients until celery and everything is tender. Seal tight in hot jars.
Note: Up to ... thoroughly. Dip each tomato into boiling hot ... will split and can be easily peeled ... adding hot pepper sauce, if desired. ... Yield: about 6 pints.
An average of ... liquid to make sauce. Prepare one ... Mix 1 cup tomato ketchup with 3 ... high altitude area. Check with your local extension service.
Heat oil in ... and brown. Add tomato sauce, peas, and ... minutes over low flame. Add pepper, salt, and oregano. Cook 5 minutes longer and serve. Serves 4.
Blanch, peel, cut in 1/2 crosswise and squeeze out some juice. Mix with: Add: Cook until vegetables are done. Put through a sieve. Return to a heavy ...
Brown hambruger in large pot. Drain off fat. Add onion and green pepper and cook for 5 to 10 minutes. Stir often. Add other ingredients and simmer ...
Heat oil in ... and brown. Add tomato sauce, peas and ... minutes over low flame. Add pepper, salt and oregano. Cook 5 minutes longer and serve. Serves 4.
Chop vegetables and ... over low heat, stirring occasionally, until sauce is the desired consistency. Can in pint jars according to recommended procedures.
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