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11Ingredients
40Minutes
220Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. olive oil
- 1/2 onion (medium, finely chopped)
- 1 small carrot (or 1/2 large carrot, finely chopped)
- 1 stalk celery (including the green tops, finely chopped)
- 2 Tbsp. fresh parsley (chopped)
- 1 clove garlic (minced)
- 1/2 tsp. dried basil (or 2 Tbsp chopped fresh basil)
- 28 oz. tomatoes (whole, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped)
- 1 tsp. tomato paste
- salt
- freshly ground black pepper
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium460mg19% |
Potassium1140mg33% |
Protein5g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber6g24% |
Sugars15g |
Vitamin A160% |
Vitamin C100% |
Calcium8% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Rabens 3 years ago
I really liked this tomato sauce as did my husband. The only thing I did differently was that I let it cook down for a couple of hours and added the basil the last 15 minutes of cooking.
Linda Fibish 7 years ago
Remember when you are cooking the onions to “sweat” them for 15-25 minutes. Then add the carrots and celery. Then Sweat the mixture to concentrate the flavors. After that you add the tomato paste and cook it into the mixture to allow the “paste-y” taste to be cooked out of the sauce. Then add the seasoning and cook that for 4-5 minutes to allow the flavors to combine. Alas you add the canned tomatoes and bring to a boil, then simmer til sauce and oil have combined. This is the key, the sauce and the oil have to cook down and combine, this is how you know it is ready.
I thought this was intersesting, and worth a save