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2 medium-sized onions, finely
4 cloves garlic, minced or
1/3 c. olive oil or salad oil
5 lb. (about 12 medium-sized)
firm, ripe tomatoes
boiling water
1/2 c. minced green onion
(including part of the
green tops)
1 green pepper, seeded and
1 1/2 tsp. salt
3/4 tsp. pepper
1/4 tsp. anise seed, crushed
1 Tbsp. oregano leaves
3/4 tsp. rosemary leaves
1 tsp. paprika
about 1 3/4 c. dry red wine
(may be omitted)

In a Dutch oven or large frying pan, cook onions and
garlic in olive oil over medium heat until golden, about 15
minutes; stir occasionally.
Meanwhile, immerse tomatoes, a few at a time, in boiling
water to cover for 1 minute; then lift out and plunge into cold
water. Pull off and discard skin. Cut tomatoes into eighths
and add to cooked onions along with the green onion, green
pepper, salt, pepper, anise seed, oregano, rosemary, paprika
and the 1 3/4 cups dry red wine. Bring mixture to boiling,
stirring with a heavy wooden spoon to break up tomatoes.
Cover, reduce heat, and simmer for 1 hour. Remove cover and
boil until reduced to 8 cups.
You can use the sauce while hot, let it cool and refrig-
erate for 3 days, or freeze up to 4 months. If you freeze the
sauce, divide it into 1, 2, or 4 cup sized portions to use
according to the suggestions below. May also can as whole
To reheat the sauce (if frozen, let it thaw first),
bring mixture to simmering over low heat, stirring occasional-
ly. If sauce appears dry, blend in 2 to 4 tablespoons water or
dry red wine. Makes about 2 quarts.

Serving the Tomato Sauce:
With pasta: Cook about 6 to 8 ounces spaghetti or other
pasta according to package directions; then drain well. Pour
onto a platter and mix with about 4 cups heated Basic Fresh
Tomato Sauce; sprinkle with chopped parsley. Accompany with
shredded Parmesan cheese. Makes 6 to 8 first course servings.
With beef or shellfish: Spoon heated Basic Fresh Tomato
Sauce onto individual servings of broiled beef steaks or ground
beef patties or servings of hot cooked scallops, cold crab, or
boiled or broiled shelled and deveined shrimp. Allow about 2
cups sauce for 4 to 5 servings.
With vegetables: Heat 1 cup Basic Fresh Tomato Sauce
with 1 tablespoon chopped parsley. Stir it into 1 pound hot
cooked whole green beans or 1 1/4 pounds hot, cooked sliced
zucchini. Sprinkle with 3 tablespoons toasted pine nuts (stir
nuts in a small, dry frying pan over medium heat just until
golden). Makes 4 servings.

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