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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash tomatoes; drain. | 2. Peel, core and cut into small pieces; set aside. | 3. Sauté onions and garlic in olive oil in a large saucepot. Add tomatoes and | 4. seasonings | 5. Simmer about 2 hours, stirring occasionally. | 6. Press mixture through a sieve or food mill; discard seeds. | 7. Cook pulp in a large, uncovered saucepot over medium-high heat until | 8. sauce thickens, stirring to prevent sticking. | 9. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. | 10. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. | 11. Wipe jar rim clean. | 12. Place lid on jar with sealing compound next to glass. | 13. Screw band down evenly and firmly just until a point of resistance is met. | 14. process 35 minute in a boiling water bath canner. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	10			402.099	86.8981	19.6582	4.4678
onion	3		chopped	192.0	44.832	5.28	0.48
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
italian seasoning	1	tablespoon		-	-	-	-
salt	1	tablespoon		-	-	-	-
red pepper flake	1	teaspoon	crushed	-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
lemon juice			bottled	-	-	-	-

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