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Big Batch Tomato Sauce Recipe
|Olive oil||3 Tablespoon|
|Carrots||3 Medium, finely chopped|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Italian tomatoes in puree||3 Can (30 oz)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 806 Calories from Fat 406
% Daily Value*
Total Fat 46 g70.7%
Saturated Fat 6.5 g32.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3245.6 mg135.2%
Total Carbohydrates 89 g29.7%
Dietary Fiber 18.7 g74.9%
Sugars 44.5 g
Protein 13 g27%
Vitamin A 725.4% Vitamin C 175.4%
Calcium 46.5% Iron 13.5%
*Based on a 2000 Calorie diet
Add carrots and onion and cook, about 20 minutes, until vegetables are very tender and golden, stirring occasionally.
Add garlic; cook 2 minutes, stirring.
Meanwhile, place tomatoes with their puree in large bowl.
With hands or slotted spoon, crush tomatoes well.
Add tomatoes with their puree, bay leaf, salt, and pepper to Dutch oven; heat to boiling over high heat.
Reduce heat to low; cover and simmer 15 minutes.
Uncover Dutch oven and simmer sauce 20 minutes longer, stirring occasionally.
Discard bay leaf.