Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. Roma tomatoes, peeled and chopped | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| ½ c. chopped onion | ||
| 4 clove(s) garlic, minced | ||
| ⅓ c. dry red wine | ||
| 1 tbsp. Hy-Vee Select balsamic vinegar | ||
| 1 tsp. chopped fresh oregano | ||
| ½ tsp. Hy-Vee salt |
Directions
- In a large skillet, heat olive oil, onion and garlic over medium heat until tender. Stir in tomatoes, wine, vinegar, oregano and salt.
- Bring to a boil, reduce heat to low and simmer 30 minutes or until thickened.
- Test Kitchen note: To peel tomatoes, make an “X” in the blossom end (the end opposite the stem) of each tomato with a small sharp knife. Heat a large pot of water to boiling. Drop in the tomatoes for 1 to 2 minutes. Immediately plunge the tomatoes into the icy water to loosen the skins. The skins will peel off easily.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 9g
- Protein: 2g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 35%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer 2011.