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Fresh Roma Tomato Sauce's picture
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, diced
  Scallions 8 , chopped
  Garlic 4 Clove (20 gm), minced
  Dry white wine 1⁄2 Cup (8 tbs)
  Roma tomatoes 2 1⁄2 Pound, quartered (16 Italian Plum Ones)
  Salt 1⁄4 Teaspoon
  Unsalted butter 1 Tablespoon

In a large skillet, heat the oil and saute the onion, scallions, and garlic until golden.
Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.
Add the tomatoes and salt and simmer, partially covered, for 20 minutes.
Process the sauce in batches in a blender or food processor until smooth.
Strain to remove seeds and skins.
Stir in the butter, if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1855 Calories from Fat 610

% Daily Value*

Total Fat 66 g102.1%

Saturated Fat 11.7 g58.4%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 1189.6 mg49.6%

Total Carbohydrates 238 g79.3%

Dietary Fiber 40.4 g161.5%

Sugars 112.9 g

Protein 73 g145.2%

Vitamin A 364.9% Vitamin C 406.7%

Calcium 18.5% Iron 16%

*Based on a 2000 Calorie diet


Roy B.'s picture
how many pints or quarts per batch above will it net based upon 2 1\4 lbs of Romas? Please do not share my Email.
Samina.Tapia's picture
Hi Roy, this recipe yields about 3 cups, 1.5 pints or 3/4 quart of sauce.
Fresh Roma Tomato Sauce Recipe