Directions:
- In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook for 5 minutes more, or until the carrot is quite soft. With your hands, crush the tomatoes and add them with their juices. Bring to a boil, stirring often, and then lower the heat and simmer for 30 minutes, or until the sauce is as thick as hot cereal. Season with salt and serve. This sauce holds for 1 week in the refrigerator or for up to 6 months in the freezer.
- The Babbo Cookbook Published in arrangement with Clarkson Potter/Publishers
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.91 Kcal (1134 kJ) | ||
| Calories from fat | 134.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.96g | 23% | |
|---|---|---|---|
| Sodium | 531.09mg | 22% | |
| Potassium | 1215.98mg | 26% | |
| Total Carbs | 30.83g | 10% | |
| Sugars | 16.33g | 65% | |
| Dietary Fiber | 8.98g | 36% | |
| Protein | 8.38g | 17% | |
| Vitamin C | 38.1mg | 64% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 6.5mg | 36% | |
| Calcium | 181.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 63.84 Kcal (267 kJ) | ||
| Calories from fat | 31.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 23% | |
|---|---|---|---|
| Sodium | 125.16mg | 22% | |
| Potassium | 286.56mg | 26% | |
| Total Carbs | 7.27g | 10% | |
| Sugars | 3.85g | 65% | |
| Dietary Fiber | 2.12g | 36% | |
| Protein | 1.97g | 17% | |
| Vitamin C | 9mg | 64% | |
| Iron | 1.5mg | 36% | |
| Calcium | 42.7mg | 18% | |
* 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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