Tomato Sauce for Spaghetti Squash

By CaroleArie

Ingredients
  • 1 large carrot — cut in large chunks

  • 1 stalk celery — cut in large chunks

  • 1 medium onion — cut in large chunks

  • 1 clove garlic

  • 1/4 cup olive oil

  • 1 tablespoon dried oregano

  • 1/4 teaspoon ground fennel

  • 1 teaspoon salt — to taste

  • 28 ounces Italian tomatoes — crushed

  • 1 cup dry red wine

  • 1/4 cup fresh parsley — minced

Directions
  1. Blend the carrot, celery, onion, garlic, oil, oregano, and salt in a food processor until emulsified.

  2. Empty the tomatoes into a large saucepan on medium heat and mash them. Stir in the vegetable mixture. The resulting blend should be quite thick & look reddish with traces of green & yellow visible. When it starts to bubble turn down the heat & simmer uncovered for about 35-40 minutes stirring occasionally until it has reduced & blended into a sauce.

  3. Add the wine and continue to simmer for a few more minutes. Stir in the parsley simmer for 5 more minutes. Taste and adjust seasonings and remove from heat.

  4. The sauce may now be served over spaghetti squash or stored in the refrigerator in tightly capped 28 ounce jars.


Nutritional Facts

Servings
10
Calories
90
Total Fat
6g
Protein
1g
Carbohydrate
6g
Cholesterol
0mg
Sodium
242mg

sauce ultra-low-carb

2 replies

CaroleArie
CaroleArie 2011-07-10 15:58:07 -0500 Report

This recipe was created by a late friend by the name of Harry. It's absolutely delicious. You may omit the wine, if you prefer not to use it in cooking.