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Orange Plum Tomato Sauce

American.Kitchen's picture
  Plum tomatoes 3 Pound, chopped
  Onion 1 Large, chopped
  Stalk celery 1 , sliced
  Garlic 2 Clove (10 gm), chopped
  Olive oil 1⁄4 Cup (4 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Orange peel strips 2
  Brown sugar 1 Tablespoon
  Dried basil 1 Teaspoon
  Dried thyme 1 Teaspoon
  Bay leaf 1
  Dried oregano 1⁄2 Teaspoon
  Fennel seed 1⁄2 Teaspoon, crushed
  Salt 1 Teaspoon
  Ground pepper To Taste
  Grated parmesan cheese 4 Tablespoon

In a large saucepan, covered, simmer the tomatoes, onions, celery, and garlic in the olive oil for 8 to 1.0 minutes or until the vegetables are soft.
Add the wine and boil for 1 minute.
Add the orange peel, sugar, dried herbs, and salt and pepper and simmer for 1 hour.
Force the mixture through the medium disc of a food mill into a saucepan and reduce the sauce to 3 1/2 cups.
Stir in the cheese, pour the sauce into a jar or container, let cool and chill, covered.
The sauce freezes well.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1493 Calories from Fat 687

% Daily Value*

Total Fat 77 g119.1%

Saturated Fat 18.3 g91.3%

Trans Fat 0 g

Cholesterol 52.8 mg17.6%

Sodium 3045.3 mg126.9%

Total Carbohydrates 149 g49.8%

Dietary Fiber 32.2 g128.9%

Sugars 31.2 g

Protein 41 g82.5%

Vitamin A 206% Vitamin C 369.2%

Calcium 112.9% Iron 115.7%

*Based on a 2000 Calorie diet

Orange Plum Tomato Sauce Recipe