Try this Basic Vegetarian Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionYou 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. Saute the chopped vegetables for 10 minutes, stirring often. Puree 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
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Serving Size: 1 Serving (1218g) | ||
Recipe Makes: 1 | ||
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Calories: 409 | ||
Calories from Fat: 176 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 180.4mg | 6 % | |
Potassium 2369.8mg | 62 % | |
Total Carbohydrate 58.8g | 17 % | |
Dietary Fiber 15g | 60 % | |
Sugars, other 43.8g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 409
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