- K&N's Skinless Chicken Jumbo Franks – 2 franks
- Garlic - ¼ tsp; chopped
- Onions - ¼ tbsp; chopped
- Bell peppers - ½; cut in cubes
- Onion - ½; cut in cubes
- Tomato - ½; cut in cubes
- Italian tomato sauce - 1 cup
- Lemon juice - ½ tbsp
- Fresh flat-leaf parsley
Thaw K&N's Skinless Chicken Jumbo Franks as per instructions on label.
Heat oil in a frying pan over medium heat and fry K&N's Jumbo Franks for 1-2 minutes or until browned all over. Remove and cut into slices.
Add garlic and chopped onion and sauté for a few minutes; add onion and bell pepper cubes; sauté for few minutes.
Add Italian tomato sauce and lemon juice. Cook for few minutes.
Add franks and tomato cubes and cook a little more until sauce is thickened.
Garnish with parsley and serve with yellow buttered rice.
- Fresh Tomatoes - 70 ounces (2 kgs)
- Tomato puree - 4 tbsp
- Tomato paste - 3 tbsp
- Onions - 1½; chopped
- Garlic - 2 tbsp; chopped
- Vegetable oil - 4 tbsp
- Tomato ketchup - 4 tbsp
- Sugar - 1 tsp
- Salt - 1½ tsp
- Basil leaves - 6
Make a small cut at the bottom of tomato skin. Place tomatoes in boiling water.
Blanch them for a few minutes. Remove tomatoes and put into ice water.
When cooled, peel off the skin.
Cut in halves, not through the stems but horizontally, and remove the seeds.
Crush the tomatoes while retaining the juice.
Remove the basil leaves off the stalks and wash & dry them.
Heat vegetable oil in a frying pan. Add the chopped garlic and sauté until golden brown.
Add the onions and cook until soft. Add crushed tomatoes (paste, puree, juice) and half of the basil leaves. Add salt to taste.
Add sugar, ketchup and rest of the basil leaves and cook for another 25 to 30 minutes on medium heat until the sauce becomes thick and darkens in color.
It is recommended to prepare the sauce with the given yield. It can also be stored in the refrigerator.
