POMODORO PASTA SAUCE

Pomodoro Pasta Sauce image

Provided by Melissa Smith

Time 1h20m

Yield 16

Number Of Ingredients 13

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1 (28 ounce) can diced tomatoes
2 stalks celery, with leaves, chopped
2 carrots, peeled and chopped
1 small sweet onion, chopped
3 cloves garlic
½ (6 ounce) can tomato paste
2 cups water
2 cups red wine
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried parsley
1 tablespoon dried oregano
salt and ground black pepper to taste

Steps:

Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.9 g, Sodium 131.2 mg, Sugar 2.7 g