*  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.