Tuscan-Style Tomato Sauce

Recipe

Main Dish
Tuscan-Style Tomato Sauce

Primary Media

Pasta topped with red sauce and freshly shredded cheese

User Rating

3.4 out of 5 stars
Rate it:
5 ratings

Recipe Data

8
Servings
25min
Prep
2hr
Total

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Description

Using pasta with ridges, such as Gustare Vita rigatoni or penne rigate will help thick, chunkier sauces cling to the pasta. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
4fresh tomatoes
¼ c.Gustare Vita olive oil
1medium onion, chopped
2 stalk(s)celery, chopped
1large carrot, peeled and chopped
2 tbsp.fresh rosemary, chopped
2 clove(s)garlic, minced
1 c.dry red wine, or Hy-Vee vegetable stock
1 tsp.Hy-Vee kosher salt
¼ tsp.Hy-Vee crushed red pepper

Things To Grab

  • Large pot
  • Ice water bath
  • 2-quart Dutch oven with cover

Directions

  1. Bring a large pot of water to boiling. Cut a shallow "x" in the bottom of each tomato. Slide tomatoes into boiling water for 45 to 60 seconds. As soon as their skins start to split, remove and place in an ice water bath. When cool, drain tomatoes and remove the skins. Chop tomatoes and transfer to a bowl; set aside.
  2. Heat oil in a 2-quart Dutch oven over medium heat. Add onion, celery and carrot. Cook for 5 minutes or until softened, stirring frequently. Add rosemary and garlic. Cook for 3 minutes more. Add tomatoes and juices, wine, salt and crushed red pepper. Bring mixture to boiling; reduce heat. Cook, covered, for 1 hour. Uncover; cook for 30 minutes more or until thickened.
  3. Serve sauce over cooked pasta, such a Gustare Vita rigatoni or penne, or store sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition facts

Servings

140 Calories per serving
1/2 cup

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 270mg
  • Total Carbohydrates: 13g
  • Protein: 2g

Daily Values

0%
Vitamin A 70%
0%
Vitamin C 60%
0%
Iron 6%
0%
Calcium 4%

Recipe Source:

August Seasons 2017.