Emilia's Tomato Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1 clove garlic
- 2 tablespoons extra-virgin olive oil
- pinch of red pepper flakes (optional)
- 1 medium yellow onion
- 1 medium carrot
- 1/2 stalk celery
- Carbohydrate 13 g(4%)
- Fat 7 g(11%)
- Fiber 3 g(13%)
- Protein 2 g(5%)
- Saturated Fat 1 g(5%)
- Sodium 393 mg(16%)
- Calories 116
Preparation Peel and finely chop the onion, carrot, and garlic. Finely chop the celery. Sauté the vegetables in the olive oil in a medium saucepan over low heat, stirring, until they begin to soften, about 5 minutes. Meanwhile, if using fresh tomatoes, peel and seed them, then roughly chop. Stir the fresh or canned tomatoes into the vegetables. For extra zing, add some red pepper flakes. Simmer gently for 2 hours, stirring occasionally, until the sauce is thick and flavorful. Season with salt and pepper. "Six Foodie Memoirs" from Rosemary and Bitter Oranges Scribner
Preparation Peel and finely chop the onion, carrot, and garlic. Finely chop the celery. Sauté the vegetables in the olive oil in a medium saucepan over low heat, stirring, until they begin to soften, about 5 minutes. Meanwhile, if using fresh tomatoes, peel and seed them, then roughly chop. Stir the fresh or canned tomatoes into the vegetables. For extra zing, add some red pepper flakes. Simmer gently for 2 hours, stirring occasionally, until the sauce is thick and flavorful. Season with salt and pepper. "Six Foodie Memoirs" from Rosemary and Bitter Oranges Scribner
