Pasta With Tomato Sauce Provencal
Published March 1, 1983
- Total Time
- About 2 hours
- Rating
- Comments
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Ingredients
6 pounds fresh tomatoes or 3 28-ounce cans tomatoes
2 tablespoons olive oil
1 large finely chopped onion
5 medium cloves garlic, mashed
3 inch-long pieces orange peel
2 sprigs parsley
1 bay leaf
2 sprigs fresh thyme or ¼ teaspoon dried thyme
½ teaspoon fennel seeds
1 ½ teaspoons chopped fresh basil leaf (about 3 large leaves) or ½ teaspoon dried basil
¼ teaspoon coriander
Freshly ground black pepper to taste
¼ teaspoon celery seed
1 6-ounce can tomato paste
Nutritional analysis per serving (4 servings)
39 grams carbs; 235 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 17 grams fiber; 1122 milligrams sodium; 8 grams protein; 24 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
Plunge fresh tomatoes into boiling water for a few seconds and remove skins. Chop pulp coarsely if using fresh tomatoes.
- Step 2
Heat oil in heavy pot; add onions and cook until transparent. Add remaining ingredients and simmer 1 ½ to 2 hours, stirring occasionally. Break up tomatoes as they cook.
- Step 3
Remove parsley, bay leaf and orange peel. Freeze. To serve, reheat, correct seasonings and serve over spaghetti or spaghetti squash. Allow 2 to 3 ounces dried spaghetti per person.
Half a pound of ground beef can be added to the sauce. Brown the beef; pour off the fat and proceed with recipe from first step.
Private Notes
Comments
The recipe doesn’t tell you to cover the pot before the simmer, but I did and it came out fine. Easy recipe. I used fresh Roma tomatoes and will try canned out of tomato season.