Preparation:
Assemble and attach fruit/vegetable strainer. Turn to speed 4 and puree cut tomatoes; set aside.
Heat oil in 12-inch skillet over medium-high heat. Add onion, green pepper, and celery. Saute about 5 minutes, or until transparent.
Add tomato puree, mushrooms, diced tomatoes, bay leaf, and hot pepper sauce. Reduce heat, cover and simmer 20 minutes. Remove bay leaf before serving. Use sauce as topping for baked fish or poultry or as an omelet filling. |
