Tomato Sauce for Custard Pie
Updated October 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Rating
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Ingredients
3 ripe plum tomatoes, about ripe plum tomatoes, about ½ pound
1 tablespoon butter
½ cup finely chopped onion
1 teaspoon finely minced garlic
2 tablespoons finely minced celery
2 ½ cups fresh or canned chicken broth
¾ cup tomato paste
¼ cup dry white wine
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon finely chopped fresh thyme
Nutritional analysis per serving
10 grams carbs; 7 milligrams cholesterol; 72 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 2 grams fiber; 651 milligrams sodium; 3 grams protein; 6 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
Peel the tomatoes, and cut away and discard the core. Cut each tomato crosswise in half, and remove the seeds. Cut the tomatoes into small cubes. There should be about 1 cup.
- Step 2
Heat the butter in a saucepan, and add the onion and garlic. Cook briefly, stirring, and add the tomato cubes and celery. Cook about 2 minutes or until most of the tomato liquid has evaporated. Add the broth, and bring to a boil. Stir in the tomato paste, wine, salt and pepper, and let simmer about 5 minutes.
- Step 3
Pour the sauce into the container of an electric blender or food processor, and blend thoroughly. Return the sauce to a saucepan, and bring to a simmer. Stir in the thyme, and serve.
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