1/2 cup chopped onion
1/2 cup chopped celery
4 cloves garlic, minced
1 teaspoon vegetable oil
1 teaspoon salt
1 (14.5 ounce) can canned tomato paste
4 tablespoons tomato juice
1 teaspoon salt
1/2 teaspoon crushed red pepper
1 cup chopped fresh basil leaves
1/2 cup tomato slices
1 cup water
1 cup chopped celery
2 tablespoons chopped fresh lemon
1/4 cup chopped white onions
1 tablespoon chopped fresh dill weed
1 (15 ounce) can crushed pepper jack cheese
In a large bowl, combine onion, celery, garlic, oil, salt, tomato paste, tomato juice, salt, crushed red pepper, basil, tomato slices, water, and acidified orange juice. Mix thoroughly. Cover, and refrigerate at least one hour.
Preheat oven to 400 degrees F (200 degrees C).
Ladle tomato sauce mixture into a medium saucepan with enough water to cover. Bring water to a boil, and cook until thickened. Remove from heat, and stir into tomato sauce mixture until well mixed. Cover, and chill at least 4 days.
Return tomato mixture to large pot, and add celery and lemon slices.
Steam tomato sauce mixture in the microwave oven for 5 minutes, stirring frequently. Reduce heat to medium low, and simmer for 10 minutes, stirring occasionally. Remove from heat, and stir into tomato sauce. Cook about 10 minutes, stirring occasionally.
Return tomato sauce mixture to large pot, and blend in lemon slices, dill, tomato slices, onion slices, onion slices, and dill. Bring mixture to a boil, and simmer for 3 to 4 minutes. Season with basil and lemon strips. Serve over cooked pasta. Serve warm.
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