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Fresh Tomato Sauce
10 min prep time
25 min cook time
4servings
Recipe by
Amy Riolo
Source
The Italian Diabetes Cookbook
How to Make Fresh Tomato Sauce
Jarred tomato sauces can be high in added sugar and salt. Making it home means you can control the ingredients! Try making large batches of this sauce in summer and freezing or canning the excess so that you’ll have fresh, homemade sauce on hand all year long. If good-quality fresh tomatoes are not available, substitute approximately 24 oz. good-quality canned or boxed Italian tomatoes.
10 min prep time
25 min cook time
4servings
1/2 cup
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Step-By-Step Instructions:
- Peel the tomatoes by scoring the skin of each one with a sharp knife from the top about 1/4 of the way down, in an “x” pattern. Then place scored tomatoes in a pot full of boiling water and boil until their skins begin to crack, approximately 2 minutes.
- Remove tomatoes and plunge into ice-cold water. When tomatoes are cool enough to touch, peel them. If you want a chunky sauce, dice the tomatoes and set them aside. If you want a smooth sauce, pass the tomatoes through a food mill to create a seedless purée.
- Heat the olive oil in a large saucepan over medium heat. When it is hot, add the garlic and crushed red chile flakes. Cook just until the garlic begins to release its aroma.
- Add the tomatoes, salt, pepper and basil and/or parsley. Stir well to combine, cover and reduce heat to low. Simmer for 20 minutes.
- Serve sauce immediately or allow to cool to room temperature before storing. This sauce will keep in an airtight container in the refrigerator for one week, or in the freezer for one month.
Nutrition facts
4 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 90
-
Total Fat
5g
- Saturated Fat 0.7g
- Sodium 60mg
-
Total Carbohydrate
10g
- Dietary Fiber 3g
- Total Sugars 7g
- Protein 2g
- Potassium 595mg
- Phosphorous 60mg
Ingredients
olive oil (extra virgin )
2 tbsp
garlic (finely chopped)
3 clove
crushed red pepper flakes
1 pinch
sea salt (unrefined)
1/8 tsp
black pepper (freshly ground )
1/4 tsp
roma (plum) tomatoes (fresh, approximately 2-2 1/2 lb)
10
basil or parsley, or a combination (finely chopped)
2 tbsp
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