Pasta With Tomato Sauce Provencal
Ingredients
- 6 pounds fresh tomatoes or 3 28-ounce cans tomatoes ⓘ
- 2 tablespoons olive oil ⓘ
- 1 large finely chopped onion ⓘ
- 5 medium cloves garlic, mashed ⓘ
- 3 inch-long pieces orange peel ⓘ
- 2 sprigs parsley ⓘ
- 1 bay leaf ⓘ
- 2 sprigs fresh thyme or 1/4 teaspoon dried thyme
- 1/2 teaspoon fennel seeds ⓘ
- 1 1/2 teaspoons chopped fresh basil leaf (about 3 large leaves) or 1/2 teaspoon dried basil
- 1/4 teaspoon coriander ⓘ
- Freshly ground black pepper to taste ⓘ
- 1/4 teaspoon celery seed ⓘ
- 1 6-ounce can tomato paste ⓘ
Instructions
- Plunge fresh tomatoes into boiling water for a few seconds and remove skins.
- Chop pulp coarsely if using fresh tomatoes.
- Heat oil in heavy pot; add onions and cook until transparent.
- Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally.
- Break up tomatoes as they cook.
- Remove parsley, bay leaf and orange peel.
- Freeze.
- To serve, reheat, correct seasonings and serve over spaghetti or spaghetti squash.
- Allow 2 to 3 ounces dried spaghetti per person.
Nutrition & Diet Analysis (per serving)
672
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).