- 14 medium tomatoes, peeled and chopped
- 1 large vidalia (sweet) onion, chopped
- 2-3 cloves garlic, minced
- 1 fresh red cayenne pepper, chopped
- 1 tsp horseradish
- ½ tsp chili powder (or to taste)
- 2 tsp sugar (or to taste)
- salt, black pepper
- juice of 1 lemon
- approx. 2 tbsp minced fresh basil (optional)
- approx. 2 tbsp minced parsley (optional)
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In a large stock pot, sauté the chopped onion in 2 tbsp butter and 2 tbsp olive oil, over medium-high heat, until soft, stirring continuously. Add minced garlic and cayenne pepper. Cook an additional 2-3 minutes, stirring continuously, until garlic and pepper aromas are released. Add chopped tomatoes, horseradish, chili pepper, salt, black pepper, and sugar.
Simmer sauce for 1 hour until reduced to desired consistency.
Add juice of 1 lemon and minced herbs. Stir thoroughly. Simmer for another 10-15 minutes on very low heat.
Store in sterilized mason jars while still hot and process, or alternately freeze in freezer containers.
Makes approx. 3 pints.
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"PROFINOX" Tangy Tomato Sauce
