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Ingredientes
- 1 1/2 c. Onion chopped
- 2/3 c. Celery chopped
- 1/2 c. Carrot chopped
- 3 Tbsp. Extra virgin olive oil
- 3 lb Plum tomatoes peeled, seeded, and minced (or possibly one 28-ounce can of tomatoes)
- 3 ounce Sun-dry tomatoes (not packed in oil)
- 3 x Garlic cloves chopped Cheesecloth bag containing
- 1/2 tsp Dry thyme with
- 6 x Parsley sprigs, and also
- 1 x Bay leaf Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a saucepan cook the onion, celery and carrots in the oil over moderate heat till softened. Add in the fresh and dry tomatoes, garlic, and cheesecloth bag and bring to boil. Simmer, covered, stirring occasionally, for 30 min.
- Throw away the cheesecloth bag. In a food processor or possibly blender puree the mix in batches. Season with salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1710g | |
| Calories 897 | |
| Calories from Fat 484 | 54% |
| Total Fat 55.53g | 69% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 390mg | 16% |
| Potassium 4987mg | 142% |
| Total Carbs 99.06g | 26% |
| Dietary Fiber 26.6g | 89% |
| Sugars 45.66g | 30% |
| Protein 19.23g | 31% |
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