TOMATO-VEGETABLE SAUCE

Tomato-Vegetable Sauce image

Provided by Barbara Kafka

Time 23m

Yield 3 1/2 cups, enough for 3 pounds of dry pasta

Number Of Ingredients 11

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Ingredients

6 cloves garlic, smashed and peeled
2 ribs celery, strung and cut into 2-inch pieces
1/4 pound onion, peeled and quartered
1 medium-size red bell pepper, cored, seeded, deribbed and cut in large chunks
3 sprigs parsley, stems discarded
1/4 cup olive oil
1 14 1/2-ounce can whole tomatoes in juice, or 1 1/2 cups homemade tomato puree (see recipe)
1 tablespoon sweet paprika
1 teaspoon hot paprika or chili powder (without cumin)
1 1/2 teaspoons coarse kosher salt
1/2 cup heavy cream

Steps:

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.
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.
Stir in heavy cream. Taste and adjust seasoning. Serve with spaghettini or linguine.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 4 grams