Tomato Sauce for Custard Pie
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
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Ingredients
- 3ripe plum tomatoes, about ripe plum tomatoes, about ½ pound
- 1tablespoon butter
- ½cup finely chopped onion
- 1teaspoon finely minced garlic
- 2tablespoons finely minced celery
- 2½cups fresh or canned chicken broth
- ¾cup tomato paste
- ¼cup dry white wine
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1teaspoon finely chopped fresh thyme
Nutritional analysis per serving (6 servings)
72 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 3 grams protein; 651 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes