In article >,
Christine Dabney > wrote:

> Heya all,
>
> Over this weekend and the next week, I am doing a bunch of cooking for
> post surgery.
>
> I just got a pot of my tomato sauce started on the stove. I
> quadrupled it...
>
> This isn't a new type tomato sauce...but the real old fashioned kind.
> I got this recipe from a nurse with whom I worked about 30 years ago,
> in the Washington DC area. No matter, it is still good.
> Jan's Tomato Sauce

<snipped recipe>

Sounds good, and should freeze just fine. :-)
--
Peace, Om

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