* Exported from MasterCook *
Andrea's All-Purpose, All-Natural, Thick 'n' Tasty Tomato Sauce
Recipe By :From Andrea Okwesa of Reston, who won second place in the Food section's 2008 Top Tomato Recipe contest.
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1/2 cup extra-virgin olive oil
2 large red onions -- cut in half, then cut into 1/4-inch slices
6 medium cloves garlic -- minced
5 pounds tomatoes -- very ripe, but not soft, unbruised tomatoes (vine-ripened and plum varieties or a combination), washed, cored and cut into 1/2-inch to 1-inch chunks, with juices
10 sprigs fresh basil -- leaves only, stacked, rolled tightly and cut crosswise into thin strips (chiffonade)
8 sprigs oregano -- leaves finely chopped
8 sprigs cilantro -- leaves finely chopped
8 sprigs marjoram -- leaves finely chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until the oil shimmers.
Add the onion and garlic, stirring to combine; cook for 10 to 15 minutes, stirring occasionally, until they have softened and start to caramelize.
Add the tomatoes and mix well to incorporate, then add the herbs. Stir to combine, and cook for a few minutes until the mixture starts to bubble. Then reduce the heat to medium-low and cook for about 1 hour and 45 minutes, until a thick sauce has formed. When the sauce is almost done, season with salt and pepper.
Transfer to containers, preferably glass, to cool, then cover and refrigerate for up to 1 week; or place in freezer-safe containers and freeze for up to 3 months.
Makes about 2 quarts (8 one-cup servings)
A bounty of overripe, bargain-priced tomatoes at her local grocery store prompted Reston resident Andrea Okwesa to come up with this recipe. The sauce is chunky and luscious, with lots of sauteed onion.
Source:
"Tested by Susan Kovach Shuman for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 quarts"
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Per Serving (excluding unknown items): 218 Calories; 15g Fat (57.1% calories from fat); 4g Protein; 21g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 266mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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