In a large non-reactive saucepan heat olive oil. Add onions and carrots and reduce heat to low. Add 1/4 cup of water and garlic. Cover and cook gently until vegetables are tender, about 15 minutes. Stir in tomatoes with puree, using a wooden spoon to break up tomatoes by mashing them against the sides of the saucepan. Add remaining 1/2 cup of water, cover and simmer over low heat for 1 hour, stirring now and then. Press sauce through a sieve or food mill and discard solids. Season to taste with salt and pepper. Use immediately or ladle into freezer containers. This sauce can freeze up to a year. Yield: 2 quarts of sauce PASTA MONDAY TO FRIDAY SHOW #PS6514 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBuster formatted by Gail Shermeyer <email@example.com> on Mar 1, 1997 Posted to MC-Recipe Digest V1 #531 by firstname.lastname@example.org (Shermeyer-Gail) on Mar 21, 1997
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|Serving Size: 1 Serving (2593g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 126 (41%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 177.1mg||6 %|
|Potassium 679.5mg||18 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 36.4g|
|Protein 5.4g||8 %|
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Calories per serving: 309
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