Lazy but Angry Woman Pasta Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
2 tsp olive oil1 large, sweet onion, peeled and quartered1 large carrot, roughly cut2 sweet bell peppers (1 used 1 cubanelle, 1 Shepherd), seeded and quartered2 habanero peppers, seeded and halved6 cloves garlic3 lbs fresh tomatoes (mostly plum if you can), halved or quartered1/4 cup red wine1 sprig fresh thyme (I used my lemon thyme)1 small sprig fresh rosemary, leaves stripped (about 1/2 tbsp)1 tsp dried basil (was all I had, you could definitely use fresh at the end instead)1/2 tsp sea salt2 packets stevia (or 4 tsp sugar)1 tsp lemon juice
In a large pot over medium heat, warm the olive oil.
In a food processor, place the onion quarters and finely chop (do this by hand if you dont have one, or really like chopping!).
Add to the pot and slowly cook, stirring, until golden and meltingly soft (about 10 minutes)
In the food processor, finely chop the carrots and add to the cooked onions.
Raise the heat to medium-high and cook, stirring occasionally, 5 minutes.
Process all the peppers and the garlic until minced (especially the habaneros!) and add to the pot. Cook, stirring, 7-8 minutes.
Puree all the tomatoes in the processor.
When peppers are tender, add the wine and stir well, then stir in the tomatoes, thyme sprig, rosemary, basil and salt.
Lower heat to medium low and cook, stirring occasionally, 1 1/2 - 2 hours, until no longer "liquidy".
Remove from heat.
With an immersion blender, regular blender or food processor (since it's out), puree the sauce until smooth (or the texture you like).
Stir in the stevia (or sugar) and lemon juice and serve or store.
Serving Size: Makes 5 1/2 cups, 22 1/4-cup servings
Number of Servings: 22
Recipe submitted by SparkPeople user JO_JO_BA.
In a food processor, place the onion quarters and finely chop (do this by hand if you dont have one, or really like chopping!).
Add to the pot and slowly cook, stirring, until golden and meltingly soft (about 10 minutes)
In the food processor, finely chop the carrots and add to the cooked onions.
Raise the heat to medium-high and cook, stirring occasionally, 5 minutes.
Process all the peppers and the garlic until minced (especially the habaneros!) and add to the pot. Cook, stirring, 7-8 minutes.
Puree all the tomatoes in the processor.
When peppers are tender, add the wine and stir well, then stir in the tomatoes, thyme sprig, rosemary, basil and salt.
Lower heat to medium low and cook, stirring occasionally, 1 1/2 - 2 hours, until no longer "liquidy".
Remove from heat.
With an immersion blender, regular blender or food processor (since it's out), puree the sauce until smooth (or the texture you like).
Stir in the stevia (or sugar) and lemon juice and serve or store.
Serving Size: Makes 5 1/2 cups, 22 1/4-cup servings
Number of Servings: 22
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 28.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 63.1 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.3 g
- Protein: 0.9 g
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