Pasta Sauce
- Level: Easy
- Yield: 16 to 20 servings (1 gallon)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 147
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 499
- Total: 45 min
- Active: 45 min
Ingredients
3 quarts canned whole peeled tomatoes
1 cup extra-virgin olive oil
1/2 cup fresh basil, chiffonade
1/2 cup small diced carrot
1 tablespoon fresh oregano, chopped
1 small yellow onion, diced
5 cloves garlic, chopped
2 cups canned diced tomatoes
1/2 cup tomato paste
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
Directions
Special equipment:
an immersion blender- Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.