Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 to 1/2 sweet type onion, peeled, chopped
- 1 or 2 Tablespoons scraped and chopped celery (optional)
- 1 or 2 Tablespoons butter
- 1 - 14 1/2 oz can or 1 lb 2 oz can diced tomatoes
- 1/3 cup tomato juice or water
- 1/4 cup sugar, or dark brown sugar, or Splenda (to taste)
- 2 Tablespoons Corn Starch
- 1/2 teaspoon dried basil, crushed (optional)
- 1/2 teaspoon salt (to taste, if needed)
Directions
Prepare onion and celery (see note below).
Melt butter in a medium saucepan.
Saute' onion and celery over medium heat until onion is somewhat translucent.
Do NOT brown. Place tomatoes in a small boiler.
Add onion and celery mixture. Add sugar or Splenda.
Bring tomatoes to a boil and cook over medium-low heat 5 to 7 minutes.
Place Cornstarch in a cup. Stir water or tomato juice in cup, dissolving any lumps.
When tomatoes have cooked, add cornstarch mixture to them and quickly stir it in well, cooking until you have a glossy sauce and it has thickened.
Add basil, stirring in well. Adjust seasoning and add salt if needed.