Garden Tomato Sauce
From EatingWell: May/June 2010
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.
- 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)
- 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.
- 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.
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
More From EatingWell
Ready in 30 minutes or less, these healthy spring recipes are...
Whether you’re making soup for an appetizer or a main-course...
Few things are more satisfying on a chilly night than a...
Asparagus is high in folic acid and is a good source of...
Comfort foods are notoriously high in calories and saturated...
Entertaining is made easy with these delicious brunch recipes...
Spend less time in the kitchen; plug in your crock pot! Slow...
Healthy dinners that fit in one bowl are quick and convenient...
There's nothing better than a quick, easy and affordable...
Our low-calorie comfort food recipes are soothing, comforting...
Your slow cooker is the perfect tool to prepare an easy meal...
If you’re hoping to get a better night’s sleep, try adding...
Everyone is Irish on St. Patrick’s Day! Celebrate this year...
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
- Ease of Preparation
- Total Time
- More than 1 hour
- Type of Dish
- Sauce/Condiment, savory
- 8 or more
- May/June 2010