Bring pot of water to a boil. Have another large bowl of ice water ready. Add 2-4 tomatoes at a time into boiling water until the skin starts to peel (about 1 min.). Remove from boiling water and place in ice bath. Let rest until cool enough to handle, then remove peel and set aside until you have removed the skin from all tomatoes. Now quarter each tomato and squeeze out the seeds and discard the seeds. Chop about 1/4 of the tomato batch (about 5 tomatoes worth) and set aside. Optional: Stick the rest of the tomatoes in a food processor or blender and puree. (Skip this step for a chunkier sauce.)
In a large pot over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften (about 5 min.). Pour in pureed tomatoes and stir in chopped tomatoes. Add basil, Italian seasoning, salt, black pepper, red pepper flakes, thyme, oregano, sugar, honey and red wine. Place bay leaves and the optional whole celery stalks in pot. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 1/2 hrs, stirring occasionally. Remove what remains of the celery stalks. Stir in tomato paste and the optional beef "Better Than Bouillon" base and simmer an additional 1 1/2 hrs. stirring occasionally. Discard bay leaves and serve over pasta. Once cool pour leftover sauce into quart size freezer ziplock bags and freeze.
When you simmer it for the 3-4 hrs. put the burner on the lowest possible setting and slow cook it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (973g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 155 (35%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 30.8mg||9 %|
|Sodium 863.5mg||30 %|
|Potassium 2527.1mg||67 %|
|Total Carbohydrate 59.5g||18 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 45.2g|
|Protein 10.6g||15 %|
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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: 441
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