RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5258
| View Recipe |
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| Recipe Name: |
Tra Vigne Marinara Sauce - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
18.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.16
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 4 cups.
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Ingredients:
1 Tablespoon parsley, flat-leaf chopped
1 Large basil, fresh stem with leaves removed
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Directions:
Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and sauté until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt.
Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving. |
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| Nutrition per Serving: |
| Calories: |
165 |
Total Carbs: |
26.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
6.5 |
Protein: |
3.83 |
| Fiber: |
4.84 |
Sodium: |
998.91 |
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