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Garden Tomato Sauce

:  May/June 2010

Your rating: None Average: 4.1 (17 votes)

This garden-fresh tomato sauce is a delicious way to use summer-ripe tomatoes. Or freeze whole tomatoes and make this sauce later on in the winter. Just remove the cores and freeze them whole. Then, turn your frozen tomatoes into a garden-fresh sauce any time of the year. For pizza sauce: In Step 2, cook until thickened to about the consistency of pizza sauce, 1 1/2 to 2 hours. Remove from the heat, transfer to a blender, add 2 tablespoons tomato paste and blend until smooth.


Garden Tomato Sauce Recipe

Makes: About 6 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Healthy weight | Heart healthy | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 5 pounds cored whole tomatoes, fresh or frozen
  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 3/4 teaspoon dried basil or 1 tablespoon chopped fresh
  • 3/4 teaspoon dried thyme or 1 tablespoon chopped fresh
  • 3/4 teaspoon dried oregano or 1 tablespoon chopped fresh
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1-2 teaspoons sugar (optional)

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Preparation

  1. If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
  2. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 11/2 hours. Taste and season with additional salt, pepper and/or sugar.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 6 months.

Nutrition

Per 1/2-cup serving: 72 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 349 mg sodium; 442 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (29% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat


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Recipe Categories

Style/Theme
Make ahead instructions
Vegan
Vegetarian
Comfort foods
Everyday favorites
Freezing instructions
Kid-friendly
Ease of Preparation
Easy
Total Time
More than 1 hour
Type of Dish
Sauce/Condiment, savory
Servings
8 or more
Ethnic/Regional
Italian
Mediterranean
Preparation/ Technique
Braise/Stew
Saute
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
May/June 2010
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