Recipe contributed by Ken Green and Tammy Towers, a father daughter cooking duo

Tammy Towers is my sweet BF’s sister in law.   Her father, Ken,  lives with Tammy and her hubby.  But that’s not a bad thing –  having your father live with you can havesome major perks – especially when he’s a great cook! I’ve had his chili at a superbowl part, and let me tell you – it was DELICIOUS.  This week Ken a made a southern stewed tomato sauce, and Tammy was nice enough to share the recipe and a photo with all of you.   Try it out and let us know what you think!

Thanks, Tammy and Ken! Recipe after the jump.

Items needed:

Ken, the chef!

1. Tomatoes (12 medium/Large) – mixture of red/yellow
2. Tomato Paste (6oz) – 2 total
3. Salt (2-3 Tbsp)
4. Pepper (Green bell)- we put 2 in sauce
5. Brown sugar (1/2 cup)
6. Onion (2 large)
7. Garlic (2 cloves)
8. Vegetable oil or olive oil
9. Banana peppers (2 total)
10. Basil, majoram, oregano (Tbsp. each- depends on your taste)

Steps:

1. Core tomatoes before cooking
2. Blanch until skin starts to wrinkle
3. Remove & place in cold water..then remove skins (set aside tomatoes)
4. Chop onions, garlic, all peppers finely
5. Add olive oil & sauté until soft in same pan
6. Add tomatoes to sautéed mixture
7. Add 2 cans of tomato paste (6oz)
8. Simmer on low/low-medium heat for a minimum of 1-2 hrs depending on taste