Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain your jars or cans of tomatoes. SAVE THE JUICE! I'll post a recipe for my clear tomato soup. You can use it for that so nothing goes to waste. | 2. Work the tomatoes with your hands through a tight sieve to get rid of most of the excess liquid. You need just enough so that you can easily blend the pulp in a blender or food processer. | 3. Blend the pulp. Set aside. | 4. Finely dice your onion. Ok, you are ready to start cooking. | 5. Put oil in a medium sized heavy saucepan, bring up to heat and add onions to sauteé. I like a little extra oil, but use your discretion if you want less. | 6. Add crushed garlic. Garlic added before onions will get overcooked because there is never enough volume to balance the amount of heat in the pan, and overcooked garlic tastes a little acrid, when well-cooked garlic has a much smoother flavor. So always have your onions in as a protective base to your garlic. Let it get fully fragrant. | 7. Add all your dry ingredients, and sauteé in oil until onions are transparent. | 8. Add tomato pulp and red wine. It should be red, not white because it gives a deeper, richer flavor. | 9. Put a lid on and let it cook on medium heat stirring intermittently. It will take varying amounts of time depending on how thick you want it. I tried cooking it with a splash screen instead of a lid to get the excess liquid out quickly, but it was still such a mess that it's better to use the lid. | 10. When you have the consistency you want, turn off the heat and serve it up with your favorite pasta, or as a dipping sauce, on pizza, calzones etc. etc. etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3	quarts	bottled bottled	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red onion	1		diced	-	-	-	-
garlic clove	4		crushed	-	-	-	-
basil	3	tablespoons		1.8285	0.2107	0.2504	0.0509
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
bay leaf	3			-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
red chili pepper flake	1	teaspoon		-	-	-	-
red wine	1/2	cup		-	-	-	-
salt				-	-	-	-

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