This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.
- Contributed by catsrecipes y-group
- 12 ounce can diced tomatoes
- ⅔ cup extra virgin olive oil
- 2 teaspoons minced garlic
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Core tomatoes then cut into pieces and place in a blender and blend until pureed.
- Strain through a sieve into a bowl.
- Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot then add garlic and sauté briefly until light brown.
- Add the tomato puree and bring to a boil then simmer gently about 5 minutes.
- Strain through a fine-mesh sieve into a bowl and discard the solids.
- Rinse out the saucepan then return the tomato juice to pan and bring to a boil.
- Simmer and strain twice more until the tomato juice is as thick.
- Add lemon juice, salt and pepper.
- This is good over fish, chicken or pork.
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