Quick Tomato Sauce
Nutrition
Calories: 702 kcalCarbohydrates: 53 gProtein: 15 gFat: 64 gSaturated Fat: 17 gSodium: 1354 mgFiber: 17 gSugar: 20 gVitamin A: 322.25 IUCalcium: 222 mgIron: 15 mg
Ingredients
- 1/2 cup olive oil
- 3 cups finely chopped yellow onion
- 2 whole carrots peeled and finely chopped
- 56 oz peeled plum tomatoes in tomatoe puree
- 1 tbsp dried basil
- 1 tsp dried thyme
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 1/2 oz bay leaf 1 bay leaf
- 1 cup finely chopped flat leaf parsley
- 4 whole Garlic cloves peeled, chopped
- 1 tablespoon Balsamic Vinegar or other mild vinegar
Instructions
- Heat the oil in a heavy pot. Add the onions and carrots and cook, covered, over low heat until vegetables are tender, about 25 minutes.
- Add the tomatoes, basil, thyme, salt, cayenne pepper and bay leaf. Cook over medium heat, stirring occasionally, for 30 minutes.
- Remove the bay leaf and transfer the tomato mixture to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc, and purée.
- Return sauce to the pot and set the pot over medium heat. Add the parsley and garlic and cook for another 5 minutes.
- Taste and correct seasoning. Add the balsamic vinegar if the sauce seems to lack intensity. Serve immediately, or cool to room temperature, cover, and refrigerate or freeze.