Tomato Sauce

Tomato Sauce Recipe
Photo: Susie Cushner

Yield:

Makes 8 servings

Recipe from

Nutritional Information

Calcium 73 mg
Calories 74
Caloriesfromfat 0 %
Carbohydrate 10 g
Cholesterol 0 mg
Fat 4 g
Fiber 2 g
Iron 2 mg
Protein 2 mg
Satfat 1 g
Sodium 844 mg

Ingredients

3 tablespoons olive oil
1 large yellow onion, finely chopped (3/4 cup)
1 large carrot, finely chopped (3/4 cup)
1 large celery stalk, finely chopped (3/4 cup)
3 28-ounce cans whole tomatoes and their juice
1 tablespoon salt
2 teaspoons dried oregano
1 teaspoon sugar

Preparation

Heat the olive oil, onion, carrot, and celery in a large saucepan over medium heat. Cook until just translucent but not browned. Add the tomatoes, salt, oregano, and sugar and simmer, partially covered, over low heat for 45 minutes, stirring occasionally. Use half the sauce for the lasagna. Cool the remaining sauce and freeze to use on another day. Makes 1 1/2 quarts.

Note:

Jane Kirby,

May 2001
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