Recipe Details
Ingredients
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10ripe tomatoes
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2tablespoonsbutter
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2tablespoonsolive oil
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2small carrots, chopped
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1onion, chopped
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1small green bell pepper, chopped
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4clovesgarlic, minced
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¼cupBurgundy wine
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¼cupchopped fresh basil
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¼teaspoonItalian seasoning
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2stalkscelery
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1bay leaf
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2tablespoonstomato paste
Cooking Directions
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Bring a large pot of water to a boil. Prepare a large bowl of ice water.
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Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle.
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Remove peels, squeeze out seeds and chop 8 tomatoes.
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Puree tomatoes in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
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Heat butter and oil in a large pot or Dutch oven over medium heat. Add carrots, onion, bell pepper, and garlic; cook and stir until onion softens, about 5 minutes.
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Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
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Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories149 | |
% Daily Value * | |
Total Fat 9g |
11% |
Saturated Fat 3g |
16% |
Cholesterol 10mg |
3% |
Sodium 105mg |
5% |
Total Carbohydrate 15g |
5% |
Dietary Fiber 4g |
15% |
Total Sugars 8g |
|
Protein 3g |
6% |
Vitamin C 46mg |
51% |
Calcium 50mg |
4% |
Iron 1mg |
6% |
Potassium 714mg |
15% |
* 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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