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Homemade Tomato Sauce
Diabetic Living Magazine
“Sure, it's convenient to purchase ready-made tomato sauce at the grocery store, but one look at the label will show you that many brands are high in sodium and added sugars. This easy made-from-scratch tomato sauce uses fresh ingredients and has no added sugar. Make a double batch and store portions for up to 3 months in your freezer. Talk about convenience!”
4 pounds tomatoes, cored, halved, and seeded
1 red bell pepper, halved and seeded
2 tablespoons olive oil, divided
1 cup chopped sweet onion
4 cloves garlic, minced
1 tablespoon white balsamic vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
½ cup chopped fresh basil, Italian parsley, and/or oregano
1Preheat broiler. Lightly brush tomatoes and bell pepper with 1 tablespoon of the oil. Arrange half of the tomatoes and the pepper, cut sides down, in a 15x10-inch baking pan. Broil 5 to 6 inches from heat 8 to 10 minutes or until charred. Remove from pan; wrap pepper in foil. Repeat with the remaining tomatoes. Let tomatoes and pepper stand 20 minutes or until cool enough to handle. Peel off and discard skins. Chop tomatoes and pepper; set aside.
2Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add reserved tomatoes and bell pepper, vinegar, salt and ground pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes or until tomatoes have broken down and mixture is slightly thick, stirring occasionally. Cool slightly. Blend with an immersion blender until smooth. Return to saucepan; heat through. Stir in herbs.
To make ahead: Transfer the sauce to a freezer container, let cool, and freeze up to 3 months. To use frozen sauce, thaw overnight in refrigerator. Reheat in a medium saucepan over medium-low until heated through. Use as desired.