2 1/2 pounds tomatoes
1 onion, peeled, large dice
5 ounces jalapenos
4 garlic cloves
1/2 cup fresh basil, chopped
1 pint tomato juice, fresh
salt and pepper, to taste
Yield: 1 quart
1. Place the tomatoes, onion, jalapenos and garlic in a saucepot and add enough water to cover. Bring to a boil and cook until the onion is tender, approximately 5 minutes.
2. Drain the vegetables. Peel the tomatoes and discard the skin. Remove the stems from the jalapenos and discard. Puree the vegetables in a food processor until very smooth.
3. Return the puree to a saucepan, add the basil and tomato juice and bring to a boil. Season with salt and pepper and hold for service.
1 onion, peeled, large dice
5 ounces jalapenos
4 garlic cloves
1/2 cup fresh basil, chopped
1 pint tomato juice, fresh
salt and pepper, to taste
Yield: 1 quart
1. Place the tomatoes, onion, jalapenos and garlic in a saucepot and add enough water to cover. Bring to a boil and cook until the onion is tender, approximately 5 minutes.
2. Drain the vegetables. Peel the tomatoes and discard the skin. Remove the stems from the jalapenos and discard. Puree the vegetables in a food processor until very smooth.
3. Return the puree to a saucepan, add the basil and tomato juice and bring to a boil. Season with salt and pepper and hold for service.