How to make it

  • Put all dry ingredients except salt and sugar into the canning jar
  • Bring water to a boil
  • Carefully pour water into canning jar, fill to the bottom of the neck, put the lid on snugly.
  • Cover with the towel and shake lightly to knock the floating spices down, then carefully crack the lid just enough to let the hot air out, then snug the lid back on (this will prevent leaks).
  • Roll the jar up in the bath towel, the thicker the better, secure it so it does not unroll. Set upright and go to work or whatever, but you want it to stand long enough to draw all the flavors out of the spices. I figure at least a couple of hours.
  • Unroll the jar. Be careful. If it has been well insulated it could still be quite hot even 8 to 10 hours later. Pour contents through strainer into the saucepan, find some way to press the wet spices to get as much of the water out as possible. If you have cheesecloth or similar material you can use that to wring the spices.
  • Add the diced tomatoes
  • Add the sugar and salt
  • Add tomato paste to the consistency you like.
  • Serve on pasta of your choice

People Who Like This Dish 3
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    " It was excellent "
    chefelaine ate it and said...
    Great flavor combo, and high FIVE to you! :+D
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