RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 669
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| Recipe Name: |
Italian Tomato Gravy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.41
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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: |
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Ingredients:
2 Tablespoons basil, fresh chopped
2 Tablespoons oregano, fresh chopped
0.25 Cup wine, dry red
1 to taste salt and pepper
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Directions:
Heat olive oil in a large saucepan over low heat. Sauté the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol.
Hand crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered. |
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| Nutrition per Serving: |
| Calories: |
104 |
Total Carbs: |
13.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
5.7 |
Protein: |
2.08 |
| Fiber: |
0.08 |
Sodium: |
45.73 |
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