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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in a large pot over medium heat, add carrots, onion, celery, garlic, salt & pepper and saute until until tender. | 2. Strain tomatoes over a wide saucepan to reserve liquid. | 3. Add vinegar, wine, sugar, and herbs to reserved liquid from the tomatoes and reduce until a loose syrupy consistency. | 4. Seed the tomatoes and add to sauteed veggies, continue cooking until all the liquid in the pot has evaporated, and the vegetables are tender and just starting to fall apart. Remove from heat. | 5. Combine tomato "syrup" and the sauteed vegetables, and let sit for a few minutes to let the flavors mingle. | 6. Using a stick blender, countertop blender, or food processor, blend to your desired consistency. | 7. Note: the sauce left as-is is great as a Ragout style, medium blend is great substitue for ordinary marinara sauce, and a fine blend can be used as pizza sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2	cans		80.4198	17.3796	3.9316	0.8936
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
white wine	3/4	cup		-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
italian seasoning	1 1/2	1/2		-	-	-	-
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
onion	1/4	cup	diced	16.0	3.736	0.44	0.04
carrot	2		diced	50.02	11.6876	1.1346	0.2928
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salt pepper				-	-	-	-

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