Basic Vegetarian Tomato Sauce
Yield
1 servingsPrep
?Cook
3 hrsReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
carrots
|
|
| 1 | each |
celery
stalk |
|
| 1 | each |
onions
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 5 | each |
basil
leaves, fresh |
*
|
| ⅓ | cup |
olive oil
|
|
| 35 | ounces |
italian plum (roma) tomatoes
drained canned |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste, freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
carrots
|
|
| 1 | each |
celery
stalk |
|
| 1 | each |
onions
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | each |
basil
leaves, fresh |
*
|
| 79 | ml |
olive oil
|
|
| 1011.5 | ml/g |
italian plum (roma) tomatoes
drained canned |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste, freshly ground |
*
|
Directions
You can substitute fresh tomatoes in this recipe. Remember 1 pound of fresh equals 1 cup of canned.
Finely chop together the carrot, celery, onion, parsley and basil, or pulse them in a food processor. Warm the olive oil in a large skillet. Sauté the chopped vegetables for 10 minutes, stirring often.
Purée the tomatoes through a food mill into the pan. Add the salt and several grindings of pepper. Bring to a simmer and cook, partly covered, over very low heat, for 2 hours.
Pass the finished sauce through the medium blade of the food mill.
Makes 3 Cups
