Homemade Tomato Sauce I

Homemade Tomato Sauce I requires about 4 hours and 30 minutes from start to finish. For $2.28 per serving, you get a sauce that serves 3. One portion of this dish contains roughly 6g of protein, 18g of fat, and a total of 299 calories. This recipe from Allrecipes has 701 fans. Head to the store and pick up olive oil, green bell pepper, tomatoes, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 88%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Homemade Tomato Sauce, Homemade Tomato Sauce, and Homemade Tomato Sauce.

Servings: 3

Preparation duration: 30 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve. Kitchen-Friendly View

 

Step by step:

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute.

2. Remove with slotted spoon and place in ice bath.

3. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.

4. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.

5. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine.

6. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

Nutrition Information:

covered percent of daily need

 

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