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Tomato Sauce

Photo: Susie Cushner
Yield Makes 8 servings

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

Nutrition 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

How to Make It

  1. 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.