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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put quartered tomatoes in a heavy, medium saucepan. Cover and simmer over moderate heat until tomatoes have collapsed and rendered their juices, about 15 minutes, uncovering and stirring once or twice. | 2. Uncover, adjust heat to maintain a slow simmer and cook, stirring occasionally, until tomatoes have reduced to a thick, sauce-like consistency, about 45 minutes. | 3. Pass the tomatoes through a food mill placed over a bowl to remove skins and seeds. You should have about 2 cups puree. | 4. Heat olive oil in a 10-inch skillet over moderately low heat. Add carrot, celery, onion, garlic, oregano and parsley. | 5. Cook, stirring occasionally, until vegetables are soft and sweet, about 30 minutes. | 6. Add tomato puree. Stir to blend. | 7. Season with salt and, if desired, hot red pepper flakes and sugar if the tomatoes seem too tart. | 8. Cover and simmer over low heat for 10 minutes to blend flavors. Taste and adjust seasoning. You should have about 2 cups sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	2		ripe quartered	-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
carrot	1/3	cup	minced	17.4933	4.0875	0.3968	0.1024
celery	1/3	cup	minced	5.3867	0.9999	0.2323	0.0572
yellow onion	1/3	cup	minced	38.28	2.2794	0.2755	3.1319999999999997
garlic clove	1		minced	-	-	-	-
oregano	1/2	tablespoon	minced	3.975	1.0338	0.135	0.0642
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
salt				-	-	-	-
hot red pepper flake	1	pinch		-	-	-	-
sugar	1	pinch		1.1471	0.2869	0.0	0.0

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