Recipe Details
Ingredients
-
1(28 ounce) candiced tomatoes
-
2cupswater
-
2cupsred wine
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½(6 ounce) cantomato paste
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2stalkscelery, with leaves, chopped
-
2mediumcarrots, peeled and chopped
-
1smallsweet onion, chopped
-
3clovesgarlic
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1tablespoondried oregano
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1teaspoondried sage
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1teaspoondried basil
-
1teaspoondried parsley
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salt and ground black pepper to taste
Cooking Directions
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Stir diced tomatoes, water, red wine, tomato paste, celery, carrots, onion, garlic, oregano, sage, basil, parsley, salt, and pepper together in a large pot; bring to a boil. Reduce the heat to low and simmer until carrots are tender, about 1 hour.
-
Fill a blender halfway with sauce. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a clean pot. Repeat with remaining sauce. Alternatively, use an immersion blender and purée sauce in the pot.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories48 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 131mg |
6% |
| Total Carbohydrate 5g |
2% |
| Dietary Fiber 1g |
4% |
| Total Sugars 3g |
|
| Protein 1g |
|
| Vitamin C 6mg |
31% |
| Calcium 36mg |
3% |
| Iron 2mg |
9% |
| Potassium 211mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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