Recipe: Spicy Creole Freezer Sauce (Good Housekeeping magazine, 1982)

SPICY CREOLE FREEZER SAUCE

"Use this sauce to serve over cooked rice, broiled chicken, pork chops, fish, or meat loaf."

1/2 cup vegetable oil
1/2 cup all-purpose flour
3 medium onions, diced
3 medium green bell peppers, diced
3 medium celery stalks, diced
2 garlic clove, crushed
8 pounds tomatoes, chopped
1 (6 ounce) can tomato paste
4 teaspoons salt
1 tablespoon sugar
1 1/4 teaspoons hot pepper sauce

In 8-quart Dutch oven over medium-high heat, cook salad oil and flour, stirring constantly, until flour is dark brown.

Add onions, green peppers, celery, and garlic; cook until vegetables are tender, stirring occasionally.

Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.

TO FREEZE AND SERVE UP TO 1 YEAR LATER:
Ladle sauce into eight 1-pint freezer-safe wide-mouthed containers or freezer- weight plastic bags, leaving at least 1 inch space at top of container. Close containers; label and freeze. Thaw and heat or heat frozen sauce over low heat with a little water to avoid scorching.

Makes about 8 pints
From: Recipelink.com
Source: Magazine recipe clipping: Good Housekeeping magazine, August 1982