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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the onions, garlic, anchovies and sun-dried tomatoes in a large saucepan or dutch oven. Add enough water to just cover. Bring to a boil and stir in the bail. | 2. Cover and simmer for 3 hours. Check water periodically and add if necessary. At the end of the 3 hours you should be left with very little water, but don't try to cook it dry. That's not the intention. It also will smell like nothing at this stage. You'll think you've done something wrong. But you haven't. | 3. Add the tomato paste. Mix well. Then add the tomato sauce, oregano and pepper. Taste and then adjust the salt. | 4. Bring to a simmer and cook, uncovered, until the sauce reduces down to your desired consistency. As it cooks the acid in the tomatoes will break down the structure of the onions. Therefore, longer cooking means smoother sauce. It will never be completely smooth. Use a blender for that. | 5. Stir in the chopped black olives and capers, if using, and heat through. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	6	cups	chopped	384.0	89.664	10.56	0.96
garlic clove	6		chopped	-	-	-	-
anchovy fillet	3		washed chopped	-	-	-	-
sun tomato	9		sun-dried chopped	-	-	-	-
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
tomato sauce	3	cups		-	-	-	-
oregano	1 1/2	teaspoons		3.975	1.0338	0.135	0.0642
black olive	1	cup	chopped	-	-	-	-
caper	1/4	cup	chopped	7.912000000000001	1.6822	0.8118	0.2958
salt	1/2	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075

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