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Special equipment: a food mill fitted with medium disk
Simmer tomatoes, chile, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours.
During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.
Remove from heat, then stir in basil and salt and pepper to taste.
Force through food mill into a large bowl.
Cooks' note:
? Sauce may be frozen in sealed bags 3 months.
Makes about 5 1/2 cups.
From Gourmet Magazine
September 2000
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1860g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 578 | ||
Calories from Fat: 277 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 92.8mg | 3 % | |
Potassium 4361.4mg | 115 % | |
Total Carbohydrate 73.6g | 22 % | |
Dietary Fiber 22.1g | 88 % | |
Sugars, other 51.5g | ||
Protein 16.8g | 24 % | |
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: 578
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