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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 54.6
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.3 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.1 g

View full nutritional breakdown of Healthier Summer Tomato Sauce, Low Sodium, Reduced Fat calories by ingredient
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Healthier Summer Tomato Sauce, Low Sodium, Reduced Fat

Submitted by: 60SIXTY

Introduction

I based this recipe on watching two food network stars.
Giada DeLuarentis & Ellie KRIEGER, and on listening to a food preservation expert on the radio.
I have the tomato & basil growing in my own garden.
Compare nutrition to:
http://recipes.sparkpeople.com/recipe-
detail.asp?recipe=697781&ff=1
I plan to try this as soon as I have enough tomatoes.
I based this recipe on watching two food network stars.
Giada DeLuarentis & Ellie KRIEGER, and on listening to a food preservation expert on the radio.
I have the tomato & basil growing in my own garden.
Compare nutrition to:
http://recipes.sparkpeople.com/recipe-
detail.asp?recipe=697781&ff=1
I plan to try this as soon as I have enough tomatoes.

Number of Servings: 6

Ingredients

    * Red Ripe Tomatoes, 400 grams / about 1 pound
    * Onions, raw, 1 small (
    * Celery, raw, 1 stalk, medium (7-1/2" - 8" long)
    * Carrots, raw, 1 medium
    * Garlic, 2 cloves
    * Basil, 20 leaves
    * Olive Oil, 1 tbsp
    Pepper, black, 1 dash
    Whole bay leaf, remove before pureed

Directions

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Quarter tomatoes and remove most of seeds. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning.
[ If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. This is not part of nutrition calculation.]
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. * Radio expert said you can puree prior to cooking.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. Giada said she keeps in refrig 7-14 days.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy

Number of Servings: 6

Recipe submitted by SparkPeople user 60SIXTY.






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