Fresh Tomato Sauce
With bits of colorful tomatoes and raw garlic for punch, this chunky sauce is also multipurpose; add a dose of heavy cream and fresh basil, and it morphs into creamy tomato basil soup. Or toss in chunks of fresh mozzarella and croutons, serve cold and you have a gazpacho.
Ingredients
1 onion, diced
1 small carrot, grated or 1 red bell pepper, chopped (optional)
10 very ripe, juicy tomatoes, crushed (about 12 cups)
1/2 teaspoon kosher salt
1 teaspoon sugar
1 tablespoon sherry vinegar
2 tablespoons olive oil
2 large cloves crushed garlic
1 handful chopped fresh basil
Coarse ground black pepper
Directions
- Sauté the onions, carrot or red pepper in olive oil. Add crushed tomatoes. Simmer 1 to 2 hours (depending on how watery your tomatoes are) or until thick.
- Add remaining ingredients. Cook 15 minutes more.
- Adjust seasonings.
Nutrition Information
Serves 8 (serving size: 1 cup)
(Without optional ingredients)
Calories 67; Total fat 4g; Sat. fat 1g; Chol. 0mg; Sodium 125mg; Carb. 8g; Fiber 2g; Sugars 5g; Protein 2g; Potassium 392mg; Phosphorus 43mg
Roasted Red Tomato Sauce
Roasting tomatoes concentrates their flavor and evaporates their moisture — and is a perfect way to use those less-than-perfect tomatoes, so ask for “seconds” at the farmers market and simply cut off the blemishes.
Ingredients
12 tomatoes (any kind)
1 tablespoon olive oil
1/2 teaspoon salt
3 cloves garlic, sliced
Coarse ground black pepper
Sherry or balsamic vinegar (optional)
Directions
- Preheat oven to 250°F.
- Slice and core tomatoes. Place on parchment or foil-lined baking sheet.
- Drizzle with olive oil; sprinkle with coarse salt, pepper and sliced garlic.
- Bake 2 to 4 hours or until juices have evaporated. Place in a food processor, pulse until smooth (or chunky).
- Add sherry or balsamic vinegar to taste and water if sauce is too thick (which depends on how long you cook the tomatoes).
Nutrition Information
Serves 8 (serving size: 1⁄4 cup)
Calories 50; Total fat 2g; Sat. fat 0g; Chol. 0mg; Sodium 155mg; Carb. 8g; Fiber 2g; Sugars 5g; Protein 2g; Potassium 442mg; Phosphorus 46mg
