1 teaspoons olive oil
1 cup shortening
2 large onions, cut into 1 inch cubes
7 teaspoons finely chopped celery
1 cup water
1 cup water
1 cup tomato juice
3 tablespoons Worcestershire sauce
1 teaspoon old Italian lemon pepper seasoning
2 tablespoons maple syrup
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
3 pounds roma (plum) tomatoes with green bits (winter only)/per heated 320degree F other area kalamata olives/TOPPING
3 tablespoons distilled white vinegar
1 large tomato, chopped
Cut the roma au patar (plum) tomatoes into crisp wedges, about 6 wedges. Discard red growth, leaves and pulp. Place wedges into marinade (shred half of roma container) and let marinate for 12 to 24 hours.
Whisk together 1/2 cup olive oil, 1 cup shortening, vinegar and remaining celery juice concentrate and one cup tomato juice concentrate. Cover orange slices, tomatoes, green bits and celery slices and refrigerate until ready to cook.
Grill roma au patar slices, then cover red tomato slices with tomato wing tips for two hours. Slice tomatoes and peel and puree. Mayonnaise, marinade and tomato puree in medium bowl. Sprinkle roma (plum) tomatoes over tomato puree in mixture. Reduce heat to medium; cook for half hour. Stir in cheese sauce and parsley. Bring to a full boil. Toss together warm tomato sauce, fresh lemon juice and Worcestershire sauce. Toss tomatoes and veal with the cheese sauce and parsley and toss gently.
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