6 lb's fresh tomatoe's
5 garlic cloves
1 onion
4-5 bay leafs
1/2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper or red pepper (if you liek extra zaz)
1/4 cup oil
1/2 tsp oregano
1/2 tsp basil
1 tsp parsley or 2-4 fresh parsley leaves
Boil/shock fresh tomatoe's(after boiling, for 45-50 second's put it in frigid cold water), remove skin's, cut open, remove as many, to all of the seeds, mash in a collinder. Put in food processor, and grind up, blender work's good, or just leave them whole tomoatoe's. Witch ever you do, take a spoon, and stir it up, removing any excess liquid/seeds, for a thicker sauce. Put oil/onion's/garlic, let simmer for a few minute's, add tomatoe's, and seasoning's, let simmer for 2-3 hours. Than, put it in fridge, and wait til the next day, re-heat up, and it will be delicious. Day old sauce = best sauce. It has tme to soak up all the flavor.
5 garlic cloves
1 onion
4-5 bay leafs
1/2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper or red pepper (if you liek extra zaz)
1/4 cup oil
1/2 tsp oregano
1/2 tsp basil
1 tsp parsley or 2-4 fresh parsley leaves
Boil/shock fresh tomatoe's(after boiling, for 45-50 second's put it in frigid cold water), remove skin's, cut open, remove as many, to all of the seeds, mash in a collinder. Put in food processor, and grind up, blender work's good, or just leave them whole tomoatoe's. Witch ever you do, take a spoon, and stir it up, removing any excess liquid/seeds, for a thicker sauce. Put oil/onion's/garlic, let simmer for a few minute's, add tomatoe's, and seasoning's, let simmer for 2-3 hours. Than, put it in fridge, and wait til the next day, re-heat up, and it will be delicious. Day old sauce = best sauce. It has tme to soak up all the flavor.