Try this Tomato Sauce with Orange and Basil recipe, or contribute your own.
Suggest a better descriptionSaute garlic in olive oil for 1 to 2 minutes. Add carrots and onion and saute until soft and tender. Add tomatoes, cover, and simmer (do not boil) for 20 minutes. Uncover, add orange peel and basil, and simmer another 20 minutes. At this point, sauce can be processed through a food mill for a smooth, creamy texture or left as is for a more robust sauce. In either case, cook another 10 to 15 minutes until sauce is thickened, adding salt and pepper. The editors wrote: "The appeal of this sauce lay in its freshness, simplicity and secret ingredient - orange peel. Michael serves it over fish, meat or vegetables, as well as angel-hair pasta." Recipe from Michael Taylor of Cincinnati, OH in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 78. Posted by Cathy Harned.
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Serving Size: 1 Batch (962g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 421 | ||
Calories from Fat: 260 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 38 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 203mg | 7 % | |
Potassium 2210.1mg | 58 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 11.4g | 46 % | |
Sugars, other 28.6g | ||
Protein 8.7g | 12 % | |
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: 421
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