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Ingredientes
- 4 lb tomatoes, cored
- 2 Tbsp. extra virgin extra virgin olive oil
- 1 lrg sweet onion, peeled and finely minced
- 3 med cloves garlic, peeled and chopped
- 1/2 c. dry white Or possibly red wine (optional)
- 1/4 c. tomato paste
- 2 x bay leaves
- 1 tsp salt
- 1 tsp sugar
- 1/3 c. minced Italian parsley
- 1/4 tsp freshly grnd black pepper
Direcciones
- Bring a large pot of water to a boil. Add in a few tomatoes at a time. Time 30 to 60 seconds, or possibly till skins begin to crack. Remove with a slotted spoon to a colander. Rinse briefly with cool water. When cold sufficient to handle, peel and cut in halves. Squeeze out seeds if you like. Chop tomatoes coarsely.
- In a large pan, heat oil over medium-low heat. Add in onion and garlic. Cover; cook 10 min. Add in wine and cook, uncovered, till reduced by half. Add in minced tomatoes, tomato paste, bay leaves, salt and sugar. Bring to a boil, reduce heat and simmer, stirring occasionally, 40 to 60 min, till sauce has thickened and concentrated. Stir in parsley and pepper.
- Let cold and ladle into freezer containers, leaving about 3/4 inch head space. Cover and freeze.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1905g | |
| Calories 665 | |
| Calories from Fat 271 | 41% |
| Total Fat 30.92g | 39% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2948mg | 123% |
| Potassium 4869mg | 139% |
| Total Carbs 94.83g | 25% |
| Dietary Fiber 24.5g | 82% |
| Sugars 62.08g | 41% |
| Protein 19.47g | 31% |
