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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2 lbs. cooking onions
  • 2 oz. green ginger
  • 2 oz. garlic
  • 63â�„4 cups water
  • 1 tsp. salt
  • 1 cup canned tomatoes
  • 8 TBS vegetable oil
  • 1 tsp. tomato purée
  • 1 tsp. turmeric
  • 1 tsp. paprika
Rinse and peel onions, garlic and ginger. Slice the onions, and roughly chop the ginger and garlic. Put the chopped ginger and garlic into a blender with about 1�2 pint water and blend until smooth.
Put the onions, blended garlic and ginger and remaining water in a large saucepan. Add salt and bring to a boil. Reduce heat to very low and simmer, with the lid on, for 40 to 45 minutes.
Once cooled, pour half of the boiled onion mixture into a blender and blend until perfectly smooth. (Absolute smoothness is essential.) Pour mixture into a clean bowl and repeat with the other half of boiled onions.
Pour tomatoes into the rinsed blender jug and blend to perfectly smooth.
Into a clean saucepan, pour oil, tomato purée, turmeric and paprika. Turn down heat to low and cook, stirring occasionally, for 10 minutes. Add onion mixture to the saucepan and bring to a boil again. Turn down heat enough to keep the sauce at a simmer. Skim off froth as it rises to the surface of the sauce.
Keep simmering and skimming for 20 to 25 minutes, stirring occasionally. Use immediately or cool and refrigerate for up to four days.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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