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Sauce For Vegetable Terrine Recipe
|Yellow onions||2 Medium, minced|
|Olive oil||6 Tablespoon|
|Canned plum tomatoes||32 Ounce, drained (1 Can)|
|Minced fresh basil/1 teaspoon dried thyme||1⁄3 Cup (5.33 tbs)|
|Minced garlic||1 Tablespoon (Fresh)|
|Minced parsley||1 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1947 Calories from Fat 1579
% Daily Value*
Total Fat 179 g275.5%
Saturated Fat 67.7 g338.7%
Trans Fat 0 g
Cholesterol 328.8 mg
Sodium 4139.3 mg172.5%
Total Carbohydrates 76 g25.4%
Dietary Fiber 12.6 g50.5%
Sugars 29.6 g
Protein 16 g31.7%
Vitamin A 224.3% Vitamin C 285.9%
Calcium 38% Iron 11.3%
*Based on a 2000 Calorie diet
Add all ingredients, except cream.
Simmer 30 minutes.
Then, process in food processor with steel blade until pureed.
Return to heat and simmer until sauce has the consistency of relish.
Reduce cream to one-half over high heat and add to tomato sauce.
Heat to boiling, stirring constantly.
Pour half of the sauce over vegetable terrine and serve half in a bowl on the side.