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1/2 grated, 1/2 left whole.
use something like a chardonnay.
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Boil a large pot of water. Prepare a large bowl of ice water next to the boiling pot.
Cut a small "X" on the top of each tomato and drop into the boiling water for 10 seconds.
Transfer the tomatoes to the ice bath and the skin should easily peel off.
Set aside until ready to use.
Dice the onions, mince the garlic, chop the basil, and grate the carrot.
Pour the olive oil into a large stockpot over medium heat.
Add diced onions, garlic and grated carrots.
Saute for 6-8 minutes or until onions are translucent and tender.
Add tomatoes, white wine, chopped basil leaves, oregano, thyme, bay leaves, parsley and sea salt.
Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
Add the remaining 1/2 carrot piece for the last 30 minutes to absorb acidity.
Remove bay leaves and piece of carrot.
Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step).
Use fresh or store in the fridge up to 1 week, or can it according to your canner's instructions for tomato products.
This recipe has the following nutrient totals:
Protein 3.22 g
Carbohydrates 20.6 g
Iron 0.81 mg
Fiber 4.42 g
Calcium 40.8 mg
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