Tomato Sauce for Custard Pie

Ingredients

• 3 ripe plum tomatoes, about ripe plum tomatoes, about 1/2 pound
• 1 tablespoon butter
• ½ cup finely chopped onion
• 1 teaspoon finely minced garlic
• 2 tablespoons finely minced celery
• 2 ½ cups fresh or canned chicken broth
• ¾ cup tomato paste
• ¼ cup dry white wine
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 teaspoon finely chopped fresh thyme

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    23 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 1 milligram cholesterol; 228 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

about 3 cups

Preparation

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.
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.
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.