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Add a photoServings: 1
Ingredients
- 1 x Carrot
- 1 x Celery stalk
- 1 x Onion
- 1 Tbsp. Minced parsley
- 5 x Basil leaves
- 1/3 c. Extra virgin olive oil
- 35 ounce Liquid removed canned plum tomatoes
- 1/2 tsp Salt Freshly grnd black pepper
Directions
- You can substitute fresh tomatoes in this recipe. Remember 1 lb. of fresh equals 1 c. of canned. FINELY CHOP TOGETHER the carrot, celery, onion, parsley and basil, or possibly pulse them in a food processor. Hot the extra virgin olive oil in a large skillet. Saute/fry the minced vegetables for 10 min, stirring often. Puree the tomatoes through a food mill into the pan. Add in the salt and several grindings of pepper. Bring to a simmer and cook, partly covered, over very low heat, for 2 hrs. Pass the finished sauce through the medium blade of the food mill.
- Makes 3 C.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1172g | |
| Calories 868 | |
| Calories from Fat 654 | 75% |
| Total Fat 74.13g | 93% |
| Saturated Fat 10.3g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1281mg | 53% |
| Potassium 2576mg | 74% |
| Total Carbs 51.17g | 14% |
| Dietary Fiber 14.8g | 49% |
| Sugars 31.21g | 21% |
| Protein 9.94g | 16% |
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