Countdown II Recipe

Ingredients

1/2 (32 ounce) can diced tomatoes

1/4 cup chopped onion

1 tablespoon beef bouillon granules

2 tablespoons paprika

2 teaspoons garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

3/4 cup fresh tomato juice

1 1/2 teaspoons Worcestershire sauce

Directions

In a medium saucepan, combine tomatoes, onion, bouillon, paprika, garlic powder, Italian seasoning and basil, and oregano. Bring to a boil over medium heat. Stirring continuously, reduce heat until all ingredients are heated through, about 5 minutes.

Pour tomato mixture into the blender, along with tomato juice, Worcestershire sauce and tomato pestilante (or other homestyle horseradish). Blend until smooth.

Comments

Lyndo writes:

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I followed this recipe exactly-I did use butter instead of shortening, added a large can of whole tomatoes, and added a ton of diced garlic. Just ended up using just four tablespoons of butter rather than the full amount, and also sprinkled the raw garlic on the bottom of the bread before putting it away in the fridge to marinate. It is very simple and well thought out. I felt it needed some more seasoning so I added some salt, pepper, garlic powder, broth seasoning, and Italian seasoning. It was good and easy but we will make it again-the dough very thin.

Countdown II Recipe

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