3Ingredients
470Calories
65Minutes

Ingredients

  • 2 1/4 pounds tomatoes (ripe, roughly chopped)
  • 2 tablespoons extra-virgin olive oil
  • 1 onion (sliced)

Directions

  1. In a large, heavy-based saucepan, cook tomatoes, covered, on medium heat 10 minutes. Pass mixture through a coarse sieve, discarding skins and seeds.
  2. Heat 2 tablespoons extra-virgin olive oil in a large saucepan on medium. Cook onion for 10 minutes, stirring, until softened. Add tomato purée and simmer for 30 minutes, stirring occasionally. Season to taste.
  3. Pour into warm sterilized bottles or jars and seal.
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NutritionView more

470Calories
Sodium2%DV55mg
Fat42%DV27g
Protein22%DV11g
Carbs17%DV51g
Fiber48%DV12g

PER SERVING *

Calories470Calories from Fat240
% DAILY VALUE*
Total Fat27g42%
Saturated Fat4g20%
Trans Fat
Cholesterol
Sodium55mg2%
Potassium2580mg74%
Protein11g22%
Calories from Fat240
% DAILY VALUE*
Total Carbohydrate51g17%
Dietary Fiber12g48%
Sugars35g70%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
P F. 1 Oct 2017
Made a half-recipe and it turned out fine. It was for use in the Moroccan Tomato and Cauliflower soup.