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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. bring a large pot of water to a rolling boil. get another large bowl and fill with ice and water. when the pot's boiling, put tomatoes in and watch - you'll notice after about 1-5 min the skin breaking. immediately remove with a slotted spoon and submerge in the ice water. repeat until all the tomatoes have been boiled and chilled. | 2. dump out the water, put the pot back on the stove and turn to medium low heat. add enough olive oil to the bottom to cover it in a thin film. add garlic and onion, salt, pepper, and oregano to taste after about 4 min - cook until soft, try not to brown the onion and garlic. | 3. pull the skins off the tomatoes and toss. put the skinless tomatoes into a blender or food processor until liquefied. | 4. add to the oil and reduce heat to low, cover. stir occasionally and simmer for 3 hours, take off the lid and let simmer uncovered for 1 hours wash basil, rip it up and mix in just before serving. | 5. . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	10	lbs		4034.6758	0.0	897.602	22.6667
white onion	1		minced	64.0	14.944	1.76	0.16
garlic	1		minced	4.47	0.9918	0.1908	0.015
olive oil				-	-	-	-
basil				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
oregano				-	-	-	-

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