Tomato-Vegetable Sauce

Ingredients

• 6 cloves garlic, smashed and peeled
• 2 ribs celery, strung and cut into 2-inch pieces
• ¼ pound onion, peeled and quartered
• 1 medium-size red bell pepper, cored, seeded, deribbed and cut in large chunks
• 3 sprigs parsley, stems discarded
• ¼ cup olive oil
• 1 14 1/2-ounce can whole tomatoes in juice, or 1 1/2 cups homemade tomato puree (see recipe)
• 1 tablespoon sweet paprika
• 1 teaspoon hot paprika or chili powder (without cumin)
• 1 ½ teaspoons coarse kosher salt
• ½ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (28 servings)

    41 calories; 3 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 5 milligrams cholesterol; 146 milligrams sodium

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

3 1/2 cups, enough for 3 pounds of dry pasta

Preparation

1. In a food processor, finely chop garlic, celery, onion, red pepper and parsley. In a 2-quart souffle dish, combine chopped vegetables with olive oil. Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 4 minutes, stirring once.
2. While vegetables are cooking, coarsely chop tomatoes in liquid in food processor. Add to chopped vegetables along with seasonings. Cook, uncovered, at 10 percent power for 7 minutes, stirring twice.
3. Stir in heavy cream. Taste and adjust seasoning. Serve with spaghettini or linguine.

• Each pound of pasta plus sauce will serve 6 people.

23 minutes