Directions:
- Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
- Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.41 Kcal (324 kJ) | ||
| Calories from fat | 0.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 32.03mg | 1% | |
| Potassium | 254.77mg | 5% | |
| Total Carbs | 8.31g | 3% | |
| Sugars | 4.09g | 16% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 39.16 Kcal (164 kJ) | ||
| Calories from fat | 0.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 16.2mg | 1% | |
| Potassium | 128.88mg | 5% | |
| Total Carbs | 4.21g | 3% | |
| Sugars | 2.07g | 16% | |
| Dietary Fiber | 0.79g | 6% | |
| Protein | 0.5g | 2% | |
| Vitamin C | 2.4mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 22mg | 4% | |
* 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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