When your tomato plants yield more than you can eat by slicing, make this quick and easy simple sauce. Will keep up to 5 days in the refrigerator or may be frozen. (Taken from: "Cooking.nytimes.com")
Step 1:
Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of the tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
OR
Thaw frozen whole tomatoes. Skins will peel off easily when thawed.
Step 2:
Place tomatoes in Dutch Oven over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
Step 3:
Reduce sauce by almost half, stirring occasionally, to produce about 2-1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
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Serving Size: 1 Serving (583g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 225 | ||
Calories from Fat: 132 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 46mg | 2 % | |
Potassium 1368.6mg | 36 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 16g | ||
Protein 5.1g | 7 % | |
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: 225
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