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Tomato Sauce

Source: Casual Cuisines of the World - Diner
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  Makes about 2 1/2 qt (Serves 80)
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.
RECIPE INGREDIENTS
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">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
Tomato Sauce Recipe at Cooking.com
DIRECTIONS
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 1/2 qt (Serves 80)
Calories: 88
Sodium: 480mg
Fiber: 3g
Carbohydrates, Total: 11g
Protein: 2g
% Cal. from Fat: 41%
Fat. Total: 4g
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