1 medium Onion, chopped
2 Cloves garlic, minced
2 tbsp Butter or margarine, melted
1 can (14 1/2-ounce) whole tomatoes
1 can (8-ounce) tomato sauce
1/2 cup Chopped celery
1/3 cup White vinegar
1/4 cup Chopped green pepper
2 Fresh celery leaves, chopped
1 Bay leaf
3 tbsp Molasses
1 1/2 tsp Salt
2 tsp Dry mustard
2 tsp Hot sauce
1/2 tsp Ground cloves
1/2 tsp Ground allspice
2 Lemon slices
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Sauté onion and garlic in butter in a saucepan until tender. Stir in tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes; stir occasionally. Remove and discard bay leaf and lemon slices. Process mixture through a food mill or in a food processor, if desired. Use sauce for basting, or serve with chicken.
Yield: 3 cups. |
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