Recipe - Taltys Red Sauce

6 cn Plum Tomatoes (28 oz)
Whole
Peeled or crushed
6 Carrots grated
8 Stalks Celery chopped
4 md OnionVadalia chopped
6 Cloves Garlic chopped
One half cup Olive oilVirgin
1 tablespoon Sugar
As required Salt
2 teaspoon Pepperwhite
As required Chickin broth
As required wine white
8 tablespoon HerbsOregano, basil, etc.
chopped
As required tomato paste

1. Place olive oil in large pot, turn heat to med. , cook garlic until
light brown. 2. Add onion, celery & carrots & saute AlDente. 3. Add
tomatoes & simmer for 12 hours. 4. Add sugar, salt & pepper. 5. Cook until
sauce is rich & well blended. [ Tighten with tomatoe paste/or thin with
chicken broth. 6. One half hour before serving add the herbs. 7. Ten
minutes before serving add the wine [ should be excellent wine, drink the
rest while cooking the sauce to improve the flavor and your attitude].
***** Serve over your favorite Pasta with excellent Parmesan Cheese and
crusty bread.

!!!!!! This keeps very well in the freezer for 34 months. Place 2 or more
cups in a zip lock freezer bag to freeze. The recipe can be halved or
doubled with excellent results.

Recipe By : D Talty

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini