Submitted by Joann Watkins, Monroe County Electric Cooperative, Inc.
Servings 8
Ingredients
6-8largetomatoesskin removed
1-2cupscold water
1/8cupgranulated sugar
1tablespoonolive oil
2teaspoonsItalian seasoning
1/2teaspoonfennel seeds
1bay leaf
1/2teaspoongarlic powder
1-1/2teaspoonsSalt
1/2teaspoonBlack pepper
2stalksCelerychopped
1/2Yellow onionchopped
1tablespoondry red wineoptional
Instructions
Chop tomatoes coarsely.
Put tomatoes and their juice in a 3-quart heavy saucepan. Add enough water to barely cover the top tomatoes. Stir in remaining ingredients except for wine. Cover and bring to a boil stirring occasionally.
Reduce heat and simmer covered 30 minutes or until celery is soft.
Add wine and simmer uncovered 30 minutes until slightly thick.
Serve over buttered noodles.
For a pasta sauce, add a 7 ounce can tomato paste and 1 teaspoon dried basil. Simmer uncovered 30 minutes. This recipe works well in a pressure cooker also.