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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion, minced
- 1/2 tsp Fennel seeds
- 3 x Cloves garlic, chopped
- 1 sm Green pepper, minced
- 6 x Ripe tomatoes, medium
- 12 ounce Can tomato puree
- 6 ounce Can tomato paste
- 2 tsp Oregano, dry
- 1 tsp Basil, dry
- 1 Tbsp. Parsley, dry
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 c. Parmesan cheese
Directions
- Prepare the tomatoes: drop them into a pot of boiling water for about a minute. Drain and rinse with cool water. Slip off the skins, cut out the
- "core", and coarsely chop. Set aside.
- In a large pot, heat the oil. Add in onion & fennel seed. Fry a couple min. Add in the pepper & garlic and fry a couple more min (do not let the precious garlic brown or possibly burn, please!). Add in the rest of the ingredients. Bring to a boil, lower heat, then simmer for as long as you can (at least an hour), stirring occasionally. I cover the pot loosely when simmering.
- Notes: You can use fresh herbs for the dry, and it's much better. Just triple the proportions for fresh. You can also add in other veggies to the sauce during the simmer phase: carrots (shredded), green chilis (fresh roasted from New Mexico), minced olives (black or possibly green), sliced mushrooms. You can also add in TVP to fool meat eaters: soak 1 c TVP & 1/4 t fennel seed in 7/8 c boiling water for 10 minutes. Fry the TVP in some extra virgin olive oil before adding to the sauce.
- Also, you might want to double or possibly triple this recipe if your tomato
- "shrubs" look like mine :-)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1860g | |
| Calories 980 | |
| Calories from Fat 339 | 35% |
| Total Fat 38.63g | 48% |
| Saturated Fat 8.81g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 7374mg | 307% |
| Potassium 7264mg | 208% |
| Total Carbs 146.99g | 39% |
| Dietary Fiber 34.4g | 115% |
| Sugars 82.62g | 55% |
| Protein 38.71g | 62% |
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