Tomato Sauce for Custard Pie
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:about 3 cups
- 3ripe plum tomatoes, about ripe plum tomatoes, about ½ pound
- 1tablespoon butter
- ½cup finely chopped onion
- 1teaspoon finely minced garlic
- 2tablespoons finely minced celery
- 2½cups fresh or canned chicken broth
- ¾cup tomato paste
- ¼cup dry white wine
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1teaspoon finely chopped fresh thyme
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
72 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 3 grams protein; 651 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Peel the tomatoes, and cut away and discard the core. Cut each tomato crosswise in half, and remove the seeds. Cut the tomatoes into small cubes. There should be about 1 cup.
- Step 2
Heat the butter in a saucepan, and add the onion and garlic. Cook briefly, stirring, and add the tomato cubes and celery. Cook about 2 minutes or until most of the tomato liquid has evaporated. Add the broth, and bring to a boil. Stir in the tomato paste, wine, salt and pepper, and let simmer about 5 minutes.
- Step 3
Pour the sauce into the container of an electric blender or food processor, and blend thoroughly. Return the sauce to a saucepan, and bring to a simmer. Stir in the thyme, and serve.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement
