Thursday, January 01, 2004
Categories:
American/Entree
Yield:
Serves 8-10
Ingredients:
2 16 ounce cans diced tomatoes1 8 ounce can spaghetti sauce
4 ounce tomato paste ( 1/2 cup)
2 16 ounce cans v-8 juice
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
2 bay leaves
1 tsp basil
1 tsp oregano leaves
2 pint heavy whipping cream
2 tbsp butter
salt & pepper to taste
Directions:
Melt butter and saute chopped vegetables.
Add seasonings.
Add tomato mixture.
Cook over medium heat for one hour.
Add cream and puree
Nutrition Facts:
Source:
The Polo Grill