Small Miracles Pasta Sauce
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 47.9
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 91.1 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.2 g
- Protein: 1.6 g
View full nutritional breakdown of Small Miracles Pasta Sauce calories by ingredient
Introduction
"Also the product of the untimely fridge/freezer death, this is a lightly zippy concoction of tomatoes, peppers, celery, carrots and garlic, with a splash of white wine, some of my garden herbs and a totally unique twist - cucumber!"Yields 10 cups, 1/2 cup per serving "Also the product of the untimely fridge/freezer death, this is a lightly zippy concoction of tomatoes, peppers, celery, carrots and garlic, with a splash of white wine, some of my garden herbs and a totally unique twist - cucumber!"
Yields 10 cups, 1/2 cup per serving
Number of Servings: 20
Ingredients
-
1/2 onion
1 tbsp olive oil
3 stalks celery
3 carrots
3 cubanelle peppers (or sweet bell peppers)
1 habanero
1 head garlic (I counted about 15 cloves)
1 cucumber, unpeeled
25 plum tomatoes (ish... I didn't count in the interest of using them up)
1/4 cup white wine
1 sprig rosemary
3 sprigs lemon thyme
pinch dry basil
pinch black pepper
pinch sea salt
1 can tomato paste
Directions
In a food processor (in batches), finely chop the onion.
Heat the oil in a large pot and add the onion. Lower the heat and gently cook, stirring occasionally, 15 minutes.
Meanwhile, in the food processor (no need to clean) dice the celery, carrots, cubanelles, habanero and garlic.
When the onion is cooked add the diced vegetables, raise the heat to medium-high and cook until they soften.
Finally, in the food processor puree the cucumber and the tomatoes. Set aside.
Add the wine to the pot and stir in well, let cook 1 minute.
Add the herbs and pureed tomato-cucumber mixture, stir in.
Lower the heat and simmer, stirring occasionally, for 1 1/2 hours.
Stir in the tomato paste and cook, stirring occasionally, 30 minutes.
Serving Size: 1/2 cup
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Heat the oil in a large pot and add the onion. Lower the heat and gently cook, stirring occasionally, 15 minutes.
Meanwhile, in the food processor (no need to clean) dice the celery, carrots, cubanelles, habanero and garlic.
When the onion is cooked add the diced vegetables, raise the heat to medium-high and cook until they soften.
Finally, in the food processor puree the cucumber and the tomatoes. Set aside.
Add the wine to the pot and stir in well, let cook 1 minute.
Add the herbs and pureed tomato-cucumber mixture, stir in.
Lower the heat and simmer, stirring occasionally, for 1 1/2 hours.
Stir in the tomato paste and cook, stirring occasionally, 30 minutes.
Serving Size: 1/2 cup
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.