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2.2 hours
6
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
honey
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
honey
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.1% of RDA
• Calories: 9.2% of RDA
• Carbs: 7.5% of RDA
• Fat (total lipid): 15.8% of RDA
• Fiber: 15.8% of RDA
• Fructose: 17.9% of RDA
• Protein: 2.9% of RDA
• Sodium: 30.4% of RDA
• Sugar: 39.8% of RDA
• Vitamin A (IU): 146% of RDA
• Vitamin B6: 17.1% of RDA
• Vitamin C: 53.5% of RDA
• Iron: 4.3% of RDA
• Magnesium: 10.8% of RDA
• Manganese: 9.9% of RDA
• Niacin: 9.6% of RDA
• Potassium: 21.1% of RDA
• Zinc: 4.3% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
5
lbs
 
1/4
cups
 
3
whole
medium size, diced.
 
8
cloves
more to tast, minced.
 
1/3
cups
chopped.
 
1
tsp
 
1/2
tsp
dried.
 
2
leaves
remove when done.
 
1
tsp
 
1
tsp
 
1
whole
1/2 grated, 1/2 left whole.
 
1
tbsp
 
1/2
cups
use something like a chardonnay.
 
 
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PREPARATION
Preparing the Tomatoes
1.
Boil a large pot of water. Prepare a large bowl of ice water next to the boiling pot.
2.
Cut a small "X" on the top of each tomato and drop into the boiling water for 10 seconds.
3.
Transfer the tomatoes to the ice bath and the skin should easily peel off.
4.
Set aside until ready to use.
Preparing the Ingredients
5.
Dice the onions, mince the garlic, chop the basil, and grate the carrot.
Making the Sauce
6.
Pour the olive oil into a large stockpot over medium heat.
7.
Add diced onions, garlic and grated carrots.
8.
Saute for 6-8 minutes or until onions are translucent and tender.
9.
Add tomatoes, white wine, chopped basil leaves, oregano, thyme, bay leaves, parsley and sea salt.
10.
Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
11.
Add the remaining 1/2 carrot piece for the last 30 minutes to absorb acidity.
12.
Remove bay leaves and piece of carrot.
13.
Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step).
NOTES, TIPS, TRICKS, HINTS, ETC:
Use fresh or store in the fridge up to 1 week, or can it according to your canner's instructions for tomato products.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 185
Protein 3.22 g
Carbohydrates 20.6 g
Iron 0.81 mg
Fiber 4.42 g
Calcium 40.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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