This is a great way to use up some extra tomatoes for your garden. It makes a delicious sauce for spaghetti.
Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a paring knife, core each tomato and score a small X in the bottom.
In batches, carefully add the tomatoes to the boiling water and leave in just until the skins begin to split, 15 to 30 seconds, then transfer to the ice bath.
Peel the tomatoes and discard the skins. Cut the tomatoes in half and squeeze out and discard the seeds. Roughly chop.
Heat the oil in a large pot over medium heat. Add the onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the tomato paste and tomatoes and cook, stirring occasionally, until the sauce has thickened, about 1 hour. Stir in the basil and italian seasonings. Use the sauce immediately or freeze it for up to 3 months.
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Serving Size: 1 Recipe (1920g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 424 | ||
Calories from Fat: 66 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 267.9mg | 9 % | |
Potassium 4657.9mg | 123 % | |
Total Carbohydrate 86.2g | 25 % | |
Dietary Fiber 24g | 96 % | |
Sugars, other 62.3g | ||
Protein 18.9g | 27 % | |
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: 424
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