Weston 07-0801, Instructions Manual, Page: 10 / 32

10
INSTRUCCIONES EN ESP
AÑOL
INSTRUCTIONS
.
Run the fresh tomatoes through the Tomato Press & Sauce Maker using the
Multi-Purpose Screen to yield 12 cups of fresh tomato puree
.
Heat the olive oil in a large pan
.
Sauté the onions and garlic until tender, do not overly brown
.
Add the rest of the ingredients
.
Bring mixture to a boil, reduce heat and simmer partially covered for 2 hours or
until sauce has reduced to desired consistency
.
Stir occasionally
.
Serve or allow to cool then refrigerate or freeze
.
Ingredients like sliced mushrooms, cooked/drained sausage, hamburger,
etc. can be added to taste
LARGE BATCH ITALIAN TOMATO SAUCE
INGREDIENTS
1/2 CUP OLIVE OIL 3 MEDIUM ONIONS, CHOPPED
3 TBSP BROWN SUGAR 1 TBSP DRIED OREGANO
2 TSP DRIED BASIL 1 TSP BLACK PEPPER
2 CLOVES GARLIC, MINCED 4 TSP SALT
FRESH TOMATOES
RECIPES
INSTRUCTIONS
.
Heat the olive oil in a large saucepan
.
Cover and cook the onions, celery, and carrots over medium-low heat for about
15 minutes, stir occasionally
.
Uncover and stir over heat for an additional 5 to 10 minutes, or until the vegetables
are soft and slightly golden
.
Add the tomato sauce, sugar, and pepper
.
Cover and simmer gently for 15 minutes
.
Serve or allow to cool then refrigerate or freeze
MARINARA SAUCE
INGREDIENTS
1 CUP CARROTS, FINELY MINCED 6 LBS RIPE ITALIAN-STYLE TOMATO
PUREE
1 CUP ONION, FINELY MINCED 1/2 CUP CELERY, FINELY MINCED
1/2 CUP OLIVE OIL 1 TSP SUGAR
2 CLOVES GARLIC, MINCED 4 TSP SALT
FRESH TOMATOES GROUND WHITE PEPPER, TO TASTE
OPTIONAL SEASONING (ANY ONE OF THE FOLLOWING):
2 TSP GROUND CORIANDER
1/2-1 TSP DRIED MARJORAM
1 TSP DRIED BASIL
1/4 TO 1/2 TSP DRIED OREGANO
1 TO 2 TSP SALT