Tomato-Vegetable Sauce
Updated October 11, 2023
- Total Time
- 23 minutes
- Prep Time
- 12 minutes
- Cook Time
- 11 minutes
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Ingredients
6 cloves garlic, smashed and peeled
2 ribs celery, strung and cut into 2-inch pieces
¼ pound onion, peeled and quartered
1 medium-size red bell pepper, cored, seeded, deribbed and cut in large chunks
3 sprigs parsley, stems discarded
¼ cup olive oil
1 14 ½-ounce can whole tomatoes in juice, or 1 ½ cups homemade tomato puree (see recipe)
1 tablespoon sweet paprika
1 teaspoon hot paprika or chili powder (without cumin)
1 ½ teaspoons coarse kosher salt
½ cup heavy cream
Nutritional analysis per serving
7 grams carbs; 19 milligrams cholesterol; 156 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 2 grams fiber; 308 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, finely chop garlic, celery, onion, red pepper and parsley. In a 2-quart souffle dish, combine chopped vegetables with olive oil. Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 4 minutes, stirring once.
- Step 2
While vegetables are cooking, coarsely chop tomatoes in liquid in food processor. Add to chopped vegetables along with seasonings. Cook, uncovered, at 10 percent power for 7 minutes, stirring twice.
- Step 3
Stir in heavy cream. Taste and adjust seasoning. Serve with spaghettini or linguine.
Each pound of pasta plus sauce will serve 6 people.
Private Notes