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Fresh Roma Tomato Sauce Recipe
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, diced|
|Scallions||8 , chopped|
|Garlic||4 Clove (20 gm), minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Roma tomatoes||2 1⁄2 Pound, quartered (16 Italian Plum Ones)|
|Unsalted butter||1 Tablespoon|
Serving size: Complete recipe
Calories 1855 Calories from Fat 610
% Daily Value*
Total Fat 66 g102.1%
Saturated Fat 11.7 g58.4%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 1189.6 mg49.6%
Total Carbohydrates 238 g79.3%
Dietary Fiber 40.4 g161.5%
Sugars 112.9 g
Protein 73 g145.2%
Vitamin A 364.9% Vitamin C 406.7%
Calcium 18.5% Iron 16%
*Based on a 2000 Calorie diet
Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.
Add the tomatoes and salt and simmer, partially covered, for 20 minutes.
Process the sauce in batches in a blender or food processor until smooth.
Strain to remove seeds and skins.
Stir in the butter, if desired.