Serves: 16
Total Calories: 11
Yield: Put the Roma tomatoes in a blender and process on high speed until smooth. Pour through a strainer to remove the seeds and skins. Set aside. Put the onion, celery, shallot, and garlic in a large dry saucepan over medium-high heat and cook, stirring occasionally, until the vegetables and the bottom of the saucepan are browned, about 5 minutes. Add the oregano, granulated garlic, dried onion flakes, and optional red pepper flakes and cook, stirring almost constantly, for 1 minute. Stir in the broth and cook until the bottom of the saucepan is dry and browned, 5 to 10 minutes. Stir in the chopped tomatoes and strained Roma tomatoes and bring to a simmer. Decrease the heat to medium and cook for 15 minutes. Stir in the basil. Serve hot. Stored in a sealed container, Bravo Tomato Sauce will keep for 1 week in the refrigerator. Notes • The yield for Bravo Tomato Sauce is double that of all the other sauces in this book because it is used in so many recipes. I recommend always having some on hand. • Depending on your preference, the sauce can be left chunky or processed in batches in a blender until smooth.

1 1/2 pounds Roma tomatoes
1 large yellow onion diced
1 stalk celery diced
1 shallot diced
4 cloves garlic diced
1 tablespoon dried oregano
1 teaspoon granulated garlic
1 teaspoon dried minced onion
1/4 teaspoon red pepper flake (optional)
1/4 cup Vegetable Broth
3 cups chopped tomatoes canned or packaged
1/2 cup fresh basil leaves firmly packed and chopped

Put the Roma tomatoes in a blender and process on high speed until smooth. Pour through a strainer to remove the seeds and skins. Set aside.

Put the onion, celery, shallot, and garlic in a large dry saucepan over medium-high heat and cook, stirring occasionally, until the vegetables and the bottom of the saucepan are browned, about 5 minutes. Add the oregano, granulated garlic, dried onion flakes, and optional red pepper flakes and cook, stirring almost constantly, for 1 minute. Stir in the broth and cook until the bottom of the saucepan is dry and browned, 5 to 10 minutes. Stir in the chopped tomatoes and strained Roma tomatoes and bring to a simmer. Decrease the heat to medium and cook for 15 minutes. Stir in the basil. Serve hot. Stored in a sealed container, Bravo Tomato Sauce will keep for 1 week in the refrigerator.

Notes
• The yield for Bravo Tomato Sauce is double that of all the other sauces in this book because it is used in so many recipes. I recommend always having some on hand.
• Depending on your preference, the sauce can be left chunky or processed in batches in a blender until smooth.

Nutritional Facts:

Serves: 16
Total Calories: 11
Calories from Fat: 0

More Recipes from the Bravo Cookbook:
Dried Peach Sauce
Bell Pepper Coulis
Sweet and Sour Sauce
Saffron-Tomato Compote
Roasted Garlic and Tamarind Glaze
Bravo Tomato Sauce
Pesto Sauce
Picante Salsa
Tomatillo Salsa
Herbed Hummus