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pumpkin cheesecake recipe



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VEGETARIAN RED SAUCE LANZISERA
Vegetarean
5 med. to lg. onions, chopped use food processor 10 cloves of garlic, chopped use food processor Olive oil to cover bottom of large pot (enamel preferably) 1 bunch Italian parsley, chopped (tops only) in food processor 3 lg. carrots, shredded in food processor 5 Tbsp. olive oil 2 stalks celery, remove strings shredded in food processor 6 (28 oz.) cans of crushed tomatoes (preferably Italian brand) 1 1/2 bay leaves Tomato paste to taste add only after 24 hours of simmering. (Paste might not be necessary.) 1 Tbsp. dried oregano 1 tsp. dried rosemary 1 Tbsp. dried thyme
This is a large enough quantity to freeze. In a large enamel pot (about 6 plus quarts) simmer onions, and garlic in oil which covers bottom of pot to very soft, not brown. Add another 5 tablespoons of olive oil adding carrots, celery and parsley. Simmer with top on pot to very soft. Add oil if it gets dry. Cook stirring occasionally. Add crushed tomatoes, stir. Continue simmering, add herbs. Stir. Simmer, covered pot, very low, on and off for 48 hours. I put on the heat (low) for a few hours and turn it off, stirring occasionally. Cool and on again. High heat will not speed up process. House will smell wonderful. Sometimes, depending on the tomatoes, tomato paste is necessary. You can also use the paste to cheat on the time. Cooking temperature and time: 2 days on and off very low heat. Number of servings: 6 quarts. Serving depends on use.
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