Fresh Tomato Sauce
From EatingWell: August/September 2006
A basic tomato sauce can be at the heart of so many great meals: pizza, pasta dishes, sautéed vegetables and soups, just to name a few. Take advantage of the summer harvest to stock your freezer with this sauce and you'll be one step closer to a garden-fresh meal.
- 4 1/2 pounds plum tomatoes
- 1/4 cup extra-virgin olive oil
- 3/4 cup chopped garlic, (about 2 heads)
- 4 cups diced onions, (3-4 medium)
- 1 1/2 teaspoons salt
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1/2 cup red wine
- 2 tablespoons red-wine vinegar
- 1/2 cup chopped fresh basil
- Freshly ground pepper, to taste
- Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small X into the flesh on the bottom.
- Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
- Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
- Place a sieve over a bowl; working over it, peel the tomatoes using a paring knife, and let the skins fall into the sieve.
- Halve the tomatoes crosswise and scoop out the seeds with a hooked finger, letting the sieve catch the seeds. Press on the seeds and skins to extract any extra juice. Coarsely chop the peeled tomatoes and set aside.
- Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring constantly, until fragrant and just beginning to color, 2 to 3 minutes. Add onions and salt, stir to coat, cover and cook, stirring often and adjusting heat as necessary to prevent burning, until soft and turning golden, 10 to 15 minutes. Stir in tomato paste and oregano and cook, stirring often, until the tomato paste is beginning to brown on the bottom of the pan, 2 to 4 minutes.
- Pour in wine and vinegar; bring to a simmer, scraping up any browned bits with a spoon. Cook until reduced slightly, about 2 minutes. Add the tomatoes and any juice; return to a simmer, stirring often. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, about 25 minutes.
- Remove from the heat; stir in basil and pepper. Transfer the sauce, in batches, to a blender or food processor. (Use caution when pureeing hot liquids.) Process until desired consistency. For a smooth sauce, puree it all; for a chunky sauce, puree just half and mix it back into the rest of the sauce.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 6 months.
Per 1/2-cup serving: 89 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 12 g carbohydrates; 2 g protein; 2 g fiber; 223 mg sodium; 417 mg potassium.
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1 fat
More From EatingWell
When you need a little pick-me up, skip the sugar-laden energy...
The Meatless Monday movement is growing in popularity across...
If you work out in the morning, refuel with one of these...
Few things are more satisfying on a chilly night than a...
Sunscreen helps keep your skin healthy and beautiful,...
Baked potatoes are the perfect accompaniment to your favorite...
These quick dinner recipes are tastier, healthier versions of...
A great salad deserves a great dressing. So we've created...
These delicious slim-down dinners all clock in at just 400...
Spaghetti squash is the ultimate pasta impostor: it is a...
These spicy recipes are packed with flavor and metabolism-...
The DASH diet (Dietary Approaches to Stop Hypertension) may...
Weeknight meals are made easy with these 20-minute, low-...
The next time you’re thinking about ordering takeout, put...
When you surround yourself with healthy and delicious food,...
If you’re trying to slim down, our low-calorie dinners to...
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- August/September 2006