Ingredients:
1 medium Onion; chopped
2 Cloves garlic; minced
2 Tablespoon(s) Butter or margarine; melted
1 Can(s) tomatoes
1 Can(s) (8-ounce) tomato sauce
1/2 Cup(s) Chopped celery
1/3 Cup(s) White vinegar
1/4 Cup(s) Chopped green pepper
2 Fresh celery leaves
1 Bay leaf
3 Tablespoon(s) Molasses
1 1/2 Teaspoon(s) Salt
2 Teaspoon(s) Dry mustard
2 Teaspoon(s) Hot sauce
1/2 Teaspoon(s) Ground cloves
1/2 Teaspoon(s) Ground allspice
2 Lemon slices
Saute’ onion and garlic in butter in a saucepan until tender. Stir in the
tomatoes and all remaining ingredients and bring to a boil. Reduce the heat and
simmerfor 30 minutes, uncovered.
Stir occasionally. When the sauce is finished simmering, discard the bay
leaf and lemon slices. For an even smoother texture, process mixture through a food processor.
sound’s great hope it taste the same.thank you.
sounds great i cant wait to try it
The Weekend Chef would love to post this recipe and any articles you may have on outdoor cooking. I am trying to build the 300,000 recipe database with more outdoor cooking recipes.
I love the outdoor cooking. Have you done anything with Dutch Oven cooking?
Ray – You are more than welcome to use any recipes for your website as long as you provide a hot link back to me. And thank you for your interest.
I do not have any experience with a dutch oven.