Basic Fresh Tomato Sauce Recipe

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Ingredients:

Serving

2 onions , medium- sized, finely chopped
4 garlic cloves, minced
1/3 cup olive oil
5 lbs fresh tomatoes (about 12 medium- sized ones)
1/2 cup green onion (white and green parts minced )
1 green pepper, seeded and chopped
1 1/2 tsp salt
1 tsp black pepper
1/4 tsp anise seed, crushed
1 tbsp oregano leaves, crushed
1 tsp rosemary, crushed
1 tsp paprika
2 cups dry red wine (to taste)

Directions:

In a large Dutch oven, cook onions and garlic in olive oil over medium heat until golden brown (about 15 minutes), stirring occasionally.
Meanwhile, immerse tomatoes, a few at a time, in a large pan of boiling water for 1 minute; then lift out and plunge in plunge into cold water. Pull off and discard skin.
Cut tomatoes into eighths and add cooked onions, along with green onion, green pepper, salt, pepper, anise seed, oregano, rosemary, paprika, and the 2 cups of dry red wine.
Bring mixture to boiling, stirring with a heavy wooden spoon to break up tomatoes. Cover, reduce heat, and simmer for 1 hour. Remove cover and boil until reduced to 8 cups.
You can use the sauce while hot, let it cool and refrigerate for 3 days, or freeze up to 4 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	394.68 Kcal (1652 kJ)
Calories from fat	167.83 Kcal
		% Daily Value*
Total Fat	18.65g	29%
Sodium	909.69mg	38%
Potassium	1644.52mg	35%
Total Carbs	32.98g	11%
Sugars	20.44g	82%
Dietary Fiber	7.76g	31%
Protein	6.74g	13%
Vitamin C	107.3mg	179%
Iron	0.7mg	4%
Calcium	103.2mg	10%

Amount Per 100 g
Calories	50.83 Kcal (213 kJ)
Calories from fat	21.62 Kcal
		% Daily Value*
Total Fat	2.4g	29%
Sodium	117.16mg	38%
Potassium	211.81mg	35%
Total Carbs	4.25g	11%
Sugars	2.63g	82%
Dietary Fiber	1g	31%
Protein	0.87g	13%
Vitamin C	13.8mg	179%
Iron	0.1mg	4%
Calcium	13.3mg	10%

* 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.

Tastes

salty
savory
bitter
sweet

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