PASTA WITH TOMATO SAUCE PROVENCAL

Pasta With Tomato Sauce Provencal image

Provided by Marian Burros

Time 2h

Yield About 8 cups sauce -3 or 4 servings

Number Of Ingredients 14

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 1/4 teaspoon dried thyme
1/2 teaspoon fennel seeds
1 1/2 teaspoons chopped fresh basil leaf (about 3 large leaves) or 1/2 teaspoon dried basil
1/4 teaspoon coriander
Freshly ground black pepper to taste
1/4 teaspoon celery seed
1 6-ounce can tomato paste

Steps:

Plunge fresh tomatoes into boiling water for a few seconds and remove skins. Chop pulp coarsely if using fresh tomatoes.
Heat oil in heavy pot; add onions and cook until transparent. Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally. Break up tomatoes as they cook.
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.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 17 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1122 milligrams, Sugar 24 grams