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Add a photoSlow cooked, intense tomato sauce is worth the effort and very versatile. I use it for lasagne, toss with pasta & cheese or for braising meat. Good as a vegetarian choice. Great to freeze in Ziploc Bags or Tupperware
Ingredientes
- 5 stalks celery with leaves
- 2 carrots
- 1 red onion
- 1 head of minced garlic
- 3 bay leaves
- salt and pepper to taste
- Favorite Italian Seasoning, 3 dry tablespoons
- 2 cups reduced dry red wine
- 5 pounds canned tomatoes (drain if whole, if using fresh remove skin and seeds, canned is so much easier)
- 1 large can tomato paste
Direcciones
- Puree celery, carrots and onion in food processor or blender
- Cook over medium heat until liquid has evaported
- add tomato paste and brown
- add minced garlic to soften
- add wine
- add tomatoes (drain excess juice)
- add bay leaves, Italian Seasoning and salt & pepper
- lower heat to simmer and cover
- cook for at least two hours, four is preferable, stir occassionaly
- taste if you need to add salt or pinch of sugar (how sweet are your tomatoes)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 12 servings | |
| Calories 87 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 403mg | 17% |
| Potassium 629mg | 18% |
| Total Carbs 13.42g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.69g | 5% |
| Protein 2.4g | 4% |
Evaluaciones
17 de Abril de 2008
Wow! Really, really good and rich. I followed your recommendation and simmered for 4 hours - also added about a tbsp of brown sugar. FantasticYo he cocinado/probado esta recetaEsta es una variación
