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11Ingredients
100Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. Roma tomatoes (cut in half)
- 5 cloves garlic (smashed)
- 1 yellow onion (medium, quartered)
- 1 carrot (unpeeled and chopped into large pieces)
- 2 tsp. kosher salt (plus more to taste)
- 1 tsp. ground black pepper (plus more to taste)
- 2 Tbsp. olive oil
- 4 basil leaves
- 1/4 tsp. dried thyme
- 2 Tbsp. unsalted butter
- 1/4 tsp. sugar
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol15mg5% |
Sodium1220mg51% |
Potassium650mg19% |
Protein3g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber3g12% |
Sugars9g |
Vitamin A90% |
Vitamin C60% |
Calcium4% |
Iron2% |
* 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(1)
Lori Sari 7 years ago
I wasn't sure how many plum tomatoes make a pound, so I had to estimate. I doubled the recipe because I had a lot of tomatoes! They smelled heavenly with the garlic when they were roasting. When the roasting was done, I put everything in a large sauce pot and used my hand blender. I made the additions and tweaked the seasonings. The taste was awesome, but I was disappointed in how small a double batch was! I split it in half for packaging (one for freezer/one for fridge). I used one batch the next day for eggplant rollatini and I had to add a can of fire-roasted tomatoes to stretch it. Seems like a double batch (I used 18 tomatoes) should be a single if you need it for pasta or other recipes). But definitely an easy, yummy sauce!