Directions:
- Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
- Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.
- Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.01 Kcal (1733 kJ) | ||
| Calories from fat | 340.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.83g | 58% | |
|---|---|---|---|
| Sodium | 20.9mg | 1% | |
| Potassium | 935.01mg | 20% | |
| Total Carbs | 17.76g | 6% | |
| Sugars | 12.1g | 48% | |
| Dietary Fiber | 4.21g | 17% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 55.2mg | 92% | |
| Iron | 0.1mg | 0% | |
| Calcium | 47.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 94.71 Kcal (397 kJ) | ||
| Calories from fat | 77.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 58% | |
|---|---|---|---|
| Sodium | 4.78mg | 1% | |
| Potassium | 213.9mg | 20% | |
| Total Carbs | 4.06g | 6% | |
| Sugars | 2.77g | 48% | |
| Dietary Fiber | 0.96g | 17% | |
| Protein | 0.95g | 8% | |
| Vitamin C | 12.6mg | 92% | |
| Calcium | 10.9mg | 5% | |
* 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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