Directions:
- Trim the stems from the tomatoes but leave on the skin.
- Put the tomatoes, unpeeled garlic, peeled onion, and the trimmed carrot in a roasting pan.
- Roast the vegetables at 375 degrees for 20 minutes.
- Turn off the heat and let sit in the hot oven until the vegetables are cool enough to handle, about 1/2 to 1 hour, depending on your oven.
- Squeeze the pulp out of the tomatoes into a large pot and discard the skins. Pour any juice that accumulated in the roasting pan into the pot.
- Put the pot on the stove on medium heat, stirring occasionally.
- Meanwhile, squeeze the garlic cloves out of their skins into a blender, cut up the onion and carrot into large chunks and add them to the blender. Also add the parsley, basil and oregano.
- Blend until smooth, adding some of the measured wine as needed to make the mixture thin enough to blend. Add the spices and blend well.
- When the mixture is ready, add it all to the pot, and add any of the measured wine that is left.
- When the sauce reaches a boil, turn it down to a simmer and let it sit all day, stirring occasionally, or until it reaches the desired consistency.
- For canning: Add one tablespoon of lemon juice to each pint jar, then add the tomato sauce, leaving 1/2 inch of space. Clean the rims, then put on new (unused) flat lids and rings.
- Add the amount of water recommended for your canner into the canner, place the jars in the canner and seal the lid.
- Follow the manufacturer's directions to process at 10 pounds for 15 minutes (for elevations up to 1000 feet). (If you don't have the manufacturer's directions then I strongly suggest you freeze your sauce instead. Following the proper directions is a must for safe canning.) Allow your canner to cool naturally, not by running it under cold water.
- Check the seals on the jars before storing. Any that didn't seal should be refrigerated and used promptly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.37 Kcal (1048 kJ) | ||
| Calories from fat | 1.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Sodium | 96.4mg | 4% | |
| Potassium | 2832.4mg | 60% | |
| Total Carbs | 51.44g | 17% | |
| Sugars | 35.37g | 141% | |
| Dietary Fiber | 13.29g | 53% | |
| Protein | 12.06g | 24% | |
| Vitamin C | 161.6mg | 269% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 179.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 21.05 Kcal (88 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 8.1mg | 4% | |
| Potassium | 238.09mg | 60% | |
| Total Carbs | 4.32g | 17% | |
| Sugars | 2.97g | 141% | |
| Dietary Fiber | 1.12g | 53% | |
| Protein | 1.01g | 24% | |
| Vitamin C | 13.6mg | 269% | |
| Iron | 0.1mg | 7% | |
| Calcium | 15.1mg | 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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