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Description
For pastas
Ingredients
US|METRIC
6 SERVINGS
- 5 lb. fresh tomatoes (peeled and seeded, to peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
- 1/4 cup olive oil (or tallow)
- 3 onions (medium, diced)
- 8 cloves garlic (fresh, or more to taste, finely minced)
- 1/3 cup fresh basil leaves (finely chopped)
- 1 sprig fresh thyme leaves (or ½ tsp dried)
- 1 sprig fresh oregano (or 1 teaspoon dried oregano)
- 2 bay leaves (remove when done)
- 2 sprigs parsley (or 1 tsp dried)
- 1 tsp. sea salt
- 1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed)
- pepper (your choice)
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Directions
- Pour the olive oil into a large stockpot over medium heat.
- Add diced onions, garlic and grated carrots.
- Saute for 6-8 minutes or until onions are translucent and tender.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium420mg18% |
Potassium1070mg31% |
Protein5g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber6g24% |
Sugars14g |
Vitamin A100% |
Vitamin C90% |
Calcium8% |
Iron6% |
* 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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