Recipe courtesy of Michele Urvater
Fresh and Sun-Dried Tomato Sauce
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 164
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 725
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
Ingredients
1 1/2 cups onion, minced
2/3 cup celery, minced
1/2 cup carrot, minced
3 tablespoons olive oil
3 pounds plum tomatoes, peeled, seeded and chopped, or 1 (28 ounce) can tomatoes
3 ounces sun-dried tomatoes (not packed in oil)
3 cloves garlic, minced
Cheesecloth bag containing 1/2 teaspoon dried thyme, 6 parsley sprigs, and 1 bay leaf
Salt and freshly ground pepper
Directions
- In a saucepan cook the onion, celery and carrots in the oil over moderate heat until softened.Add the fresh and dried tomatoes, garlic, and cheesecloth bag and bring to boil. Simmer, covered, stirring occasionally, for 30 minutes. Discard the cheesecloth bag. In a food processor or blender puree the mixture in batches. Season with salt and pepper.