RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5812
View Recipe |
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Recipe Name: |
Tomato Sauce - Copy - 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: |
American |
Kosher for Passover: |
No |
Preparation Time: |
15.00
Minutes |
Number of Servings: |
2 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.99
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 3
Cup
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Tested: |
No |
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: |
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Ingredients: 1 Tablespoon butter, clarified 28 Ounce(wt)s tomatoes, crushed 1 Teaspoon oregano, fresh
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Directions:
Heat the butter in a large pot over medium heat. When it's hot, add the onion, celery and carrot and cook, stirring, until the onion becomes translucent, 2 to 3 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the tomatoes, thyme, oregano, bay leaf, salt and pepper.
Reduce the heat to a simmer, cover, and cook over low heat, stirring every 20 minutes, until the sauce is thick and smooth, about 1 hour. Discard the bay leaf.
Store in the fridge up to a week. |
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Nutrition per Serving: |
Calories: |
159 |
Total Carbs: |
34.5 |
Net Carbs: |
18.4 |
Cholesterol: |
0.0 |
Fat: |
1.1 |
Protein: |
0.20 |
Fiber: |
16.10 |
Sodium: |
595.00 |
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