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We owe the all-American tomato sauce to Italian immigrants of the late 19th and early 20th century. Try it as a base for spaghetti sauce, or serve with eggs or meat loaf. For convenience, spoon the sauce into small containers or lock-top plastic bags and store in your freezer.
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 2 large cloves garlic, minced
- 2 cans diced tomatoes, drained
- 1 can crushed tomatoes
- 3 tablespoons finely chopped fresh parsley
- 1/2 bay leaf
- 1 teaspoon dried oregano, crumbled
- 2 teaspoons dried basil, crumbled
- 1 1/2 cups water
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion, carrot and celery and sauté, stirring occasionally, until the vegetables are softened but not browned, 6-8 minutes. Add the garlic and sauté for 1 minute longer.
Add the diced and crushed tomatoes, parsley, bay leaf, oregano, basil and water to the pan, cover partially and reduce the heat to medium-low. Simmer gently, stirring occasionally, until it has a well-rounded flavor, about 1 hour. Discard the bay leaf.
In a food processor fitted with the metal blade or with a hand blender, purée the mixture until smooth. Return to the pan, if using a food processor. Stir in the salt and pepper. Continue to simmer the sauce briefly over medium-low heat to reduce it to the desired consistency, then taste and adjust the seasoning.
Use immediately, or let cool, cover and refrigerate for up to 5 days or freeze for up to 2 months.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
88 calories; 4g total fat; 0mg cholesterol; 480mg sodium; 11g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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