Try this Fresh Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionCombine shallots, Madeira, wine, tarragon, pepper in saucepan. Reduce to 1/4 cup. Make sure contents doesnt burn aroundn the edges. Add the cream, lemon peel and salt and bring to a hard boil, stirring, for about 5 minutes. Add the tomatoes, stir and bring back to a slow simmer. If it seems thick, add more tomatoes. Does not need cheese, but maybe a little fresh chopped parsley would work! Posted to JEWISH-FOOD digest V97 #019 From: birgittaw@acsworld.net (Birgitta Wade) Date: Wed, 11 Sep 1996 23:26:17 -0400
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Serving Size: 1 Over pasta (52g) | ||
Recipe Makes: 4 Over pasta | ||
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Calories: 160 | ||
Calories from Fat: 149 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 17.3mg | 1 % | |
Potassium 39mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 0.9g | 1 % | |
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: 160
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