Braden Family Cookbook
J. Smith inspired
This tomato sauce is a
little different from the basic Italian one.
It is great to use when making a quick Moussaka, Greek lima beans with
tomato sauce, or baked shrimp with feta cheese.
Sauté garlic and onion in
olive oil until opaque, not browned. Add
tomatoes, oregano, and parsley and simmer, covered, for about 25 minutes.
Tomatoes should be tender. Add
other ingredients and cook another 20 minutes.
Makes about 6 cups. Can be kept in refrigerator for about a week and can also be frozen, 1 cup at a time, in ziplock bags