Photo: Markus Spiske
fresh tomato sauce
8 ingredients
openrecipes
Around this time every summer, I see the best signs at the markets: “Ugly but tasty!” “Pretty on the inside!” “Don’t judge a tomato by its cover!” Beneath them are usually buckets of craggly misshapen tomato beasts, with coarse seams like they’d been stitched back together after some rough past and distinctly un-heirloom colors. At prices like a dollar a pound, obviously, they were destined for sauce.
Estimated Nutrition (whole recipe, rough)
228
Calories
4g
Protein
14g
Fat
24g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 4 pounds sad, unloved tomatoes (some swear by romas, I’ve had success with all varieties)
- 1/4 cup olive oil
- Small onion
- 2 to 3 small cloves of garlic
- 1/2 medium carrot
- 1/2 stalk of celery
- 1/2 teaspoon salt plus more to taste
- Slivers of fresh basil, to finish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes