Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
10 ripe tomatoes1/2 tbs oil1 onion, chopped1 green bell pepper, chopped2 carrots, chopped4 cloves garlic, minced1/4 cup chopped fresh basil1/4 teaspoon Italian seasoning1/4 cup Burgundy wine1 bay leaf2 stalks celery2 tablespoons tomato paste
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
serving is 1/2 cup
Number of Servings: 9.2
Recipe submitted by SparkPeople user SNRYGO.
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
serving is 1/2 cup
Number of Servings: 9.2
Recipe submitted by SparkPeople user SNRYGO.
Nutritional Info Amount Per Serving
- Calories: 54.9
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 13.2 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.0 g
- Protein: 1.6 g
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