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Recipe: Fresh Tomato Sauce

Posted Sep 17 2012 12:36pm

I love tomatoes.  I love them in soups , salads , cocktails , and pretty much anything you can think of.  I never thought I would hear myself utter these words but hell hath frozen over:  I have too many tomatoes.

How?  Well, its late summer/early fall which is prime tomato time, and my CSA had too many and I was able to take some extra home.  The tomatoes were beautiful, all different sizes, with colors ranging from yellow to red.  I made my best efforts to eat them in every way I could but there were just too many.

Does Anyone have any tomatoes?

So I did the logical thing.  I made sauce.  Normally I like to use packaged tomatoes to make my own tomato sauces, but I was given a perfect opportunity to do it the old-fashioned way.  And so I did.

4 pounds tomatoes (any kind will do)
3 cloves garlic
1 small onion
1 teaspoon salt
1/2 teaspoon pepper
optional: 1 teaspoon red pepper flakes, 1 teaspoon italian seasoning, chopped basil for garnish.

Directions Peel & seed tomatoes:  Make a small x (piercing the skin) at the bottom of each tomato with a knife and put it in boiling water for 10 to 30 seconds.  This will make the tomatoes extremely easy to peel.

Yellow Tomatoes
Peeled Tomatoes: Aren’t They Ugly?

Cut each tomato in half and squeeze out the seeds.

Finely chop the onions & garlic (I like to mince mine in a food processor).  In a large pot, add the olive oil, garlic, and spices and cook 3-4 minutes until tender. Add the tomatoes and smash them with a potato masher until they have the desired consistency (I like mine extra chunky).  Reduce to simmer and cover the sauce allowing it to cook for 40-60 minutes.  Add more salt and pepper if desired.  Serve over your favorite gluten free or whole grain pasta, and garnish with fresh basil if desired.  Enjoy!

And voila:

Gluten Free Pasta With Fresh Tomato Sauce

I have so much sauce, I think i will have to freeze the rest.  But at least those tomatoes wont be haunting me anymore from my kitchen counter.

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