Ingredients
8
8 servings
- •8 pounds Roma (plum) tomatoes, peeled and chopped
- •½ cup extra-virgin olive oil
- •1 large onion, minced
- •¼ cup grated Parmesan cheese
- •4 sprigs fresh basil, or more to taste, chopped
- •3 cloves garlic, minced
- •2 tablespoons red wine
- •coarse salt and ground black pepper to taste
Instructions
- Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
- Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.
Nutritional Facts
Per 8 servings
- Calories: 231
- Carbohydrate: 20g
- Fat: 16g
- Fiber: 6g
- Protein: 5g
- Sugar: 13g
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