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Roasted Heirloom Tomato Sauce

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)2.2339
Protein (g)9.8291
Carbohydrates (g)43.449
Energy (kCal)201.0495
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oven to 350 degrees. | 2. Wash the tomatoes, cut out the tough stem ends, then cut the tomatoes in half. With a teaspoon, scoop out the seeds into a bowl and set aside. Place the halved tomatoes in a roasting pan or other baking dish that will hold them in a single layer, cut side up. | 3. Chop 6 cloves of the garlic and scatter them evenly over the tomatoes. Sprinkle on the thyme leaves, then drizzle 1/2 cup of the oil on top. Roast for 30 to 40 minutes, or until the tomatoes are very soft. | 4. Let the tomatoes cool to lukewarm. Pass them through a food mill, using the small holes, or rub them through a mesh strainer to remove the skins and any remaining seeds. | 5. In a large stainless-steel or enamel pan over medium, warm the remaining 1/2 cup of oil and stir in the onions. Chop the remaining garlic and stir into the onions. Let the mixture sweat gently for 8 to 10 minutes, or until the onions are translucent. | 6. Add the wine, then raise the heat and simmer for 15 minutes, or until the liquid has reduced by half. | 7. Add the strained tomato pulp. Place a sieve over the pan and pour the bowl of strained seeds into it so the juice runs into the tomato and onion mixture. | 8. Stir in the basil and 1 teaspoon of salt. Bring to a boil and simmer for about 20 to 25 minutes, stirring often to prevent sticking. When the sauce is thick, taste and season with salt and pepper. Remove and discard the basil leaves. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 5 201.0495 43.449 9.8291 2.2339
    garlic clove 12 - - - -
    thyme 12 sprigs - - - -
    extra virgin olive oil 1 cup divided - - - -
    spanish onion 2 cups chopped - - - -
    white wine 2 cups - - - -
    basil 4 sprigs - - - -
    salt - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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