Directions:
- Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
- Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
- Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
- Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
- Allow the sauce to cool completely.
- To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1122.4 Kcal (4699 kJ) | ||
| Calories from fat | 46.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 0% | |
| Sodium | 2482.94mg | 103% | |
| Potassium | 537.93mg | 11% | |
| Total Carbs | 212.46g | 71% | |
| Sugars | 106.9g | 428% | |
| Dietary Fiber | 4.99g | 20% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 87.9mg | 146% | |
| Vitamin A | 2mg | 68% | |
| Iron | 27.3mg | 151% | |
| Calcium | 88mg | 9% | |
| Amount Per 100 g | |||
| Calories | 120.17 Kcal (503 kJ) | ||
| Calories from fat | 4.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.55g | 8% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 265.83mg | 103% | |
| Potassium | 57.59mg | 11% | |
| Total Carbs | 22.75g | 71% | |
| Sugars | 11.45g | 428% | |
| Dietary Fiber | 0.53g | 20% | |
| Protein | 0.26g | 5% | |
| Vitamin C | 9.4mg | 146% | |
| Vitamin A | 0.2mg | 68% | |
| Iron | 2.9mg | 151% | |
| Calcium | 9.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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