Frozen Spaghetti Sauce
Source of Recipe
RC
Recipe Introduction
Macklinda
List of Ingredients
About 15 large, ripe tomatoes or enough to yield 12 cups prepared tomatoes (see preparation below)
6 tablespoons olive oil
2 cups chopped onion
6 cloves garlic, peeled, chopped
1 carrot, peeled, chopped
1 rib celery, chopped
1 cup dry red wine
4 tablespoons fresh basil, chopped
Salt and pepper to taste Recipe
To prepare tomatoes: Score an X on the bottom of each tomato. Fill a large pot with water and bring to a boil. Carefully plunge tomatoes into the boiling water for about 1 1/2 minutes each. Immediately put the tomatoes into a large bowl of ice water. When the skins crack and the tomatoes are cool enough to handle, peel off the skins, remove the cores, chop the tomatoes and put them in a colander to drain.
In a large stock pot, heat oil over medium heat. Add the onion and saute until it is lightly browned. Add the garlic, carrot and celery and cook until they soften. Add wine and cook over medium heat until liquid is reduced to about 1/4 cup.
Add the drained tomatoes and simmer until the mixture reaches a sauce-like consistency. Add basil and stir.
Place the pot containing the sauce in cold water so it cools quickly. Then ladle 2-cup portions of the cooled sauce into individual freezer bags. Seal tightly and freeze. When needed, defrost one bag of sauce for two servings.
Makes: about 6 to 7 cups. Preparation time: 15 minutes. Total time: 1 hour.
121 calories (52% from fat),7 grams fat (1 gram sat. fat), 11 grams carbohydrate, 2 grams protein, 16 mg sodium, 0 mg cholesterol, 32 mg calcium, 3 grams fiber.
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