Tangy Tomato Sauce Recipe


MethodMain Ingredient


 Olive oil3 Tablespoon
 Butter1 Tablespoon
 Onion1 Cup (16 tbs), chopped
 Celery1⁄2 Cup (8 tbs), chopped
 Carrot1⁄4 Cup (4 tbs), chopped
 Garlic2 Clove (10 gm), minced
 Tomatoes4 Cup (64 tbs), peeled, seeded, diced (or 2 cans tomatoes)
 Dried oregano1 Teaspoon
 Dried thyme1⁄4 Teaspoon
 Dried basil1⁄4 Teaspoon
 Salt1 Teaspoon
 Black pepper1⁄8 Teaspoon
 Sugar1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 787 Calories from Fat 526

% Daily Value*

Total Fat 60 g91.9%

Saturated Fat 14.4 g72.1%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 2058.8 mg85.8%

Total Carbohydrates 63 g21.1%

Dietary Fiber 17.2 g68.7%

Sugars 34.7 g

Protein 11 g21.7%

Vitamin A 256.7% Vitamin C 198.7%

Calcium 30.2% Iron 41.6%

*Based on a 2000 Calorie diet


In a large saucepan, heat oil and butter.
Saute onion, celery, carrot and garlic in oil and butter until onion is golden.
Add tomatoes, oregano, thyme, basil, salt, pepper and sugar.
Bring to a boil.
Simmer 1 hour.
Uncover and simmer 1 hour longer.
Sauce may be stored in refrigerator 1 week or sauce may be frozen.
Makes about 4 cups.