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This is my go-to tomato sauce recipe, especially in the summer. Minimal processing means bright, fresh, juicy flavors. Just throw everything in the pot, puree and pretty quickly you have some top quality sauce to use on pasta, pizza, dipping bread and veggies - just about any place. Since I had nearly 30 lb of tomatoes to do something with, I tripled the recipe and canned it. Hopefully it'll last until next summer!
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Summer Tomato Sauce
September 5, 2010
30 min or less active, condiment, gluten-free, summer, vegan
This is my go-to tomato sauce recipe, especially in the summer. Minimal processing means bright, fresh, juicy flavors. Just throw everything in the pot, puree and pretty quickly you have some top quality sauce to use on pasta, pizza, dipping bread and veggies - just about any place. Since I had nearly 30 lb of tomatoes to do something with, I tripled the recipe and canned it. Hopefully it'll last until next summer!Information
Servings: 5 servings (Makes 2 1/2 cups)
Time: 5 minutes active; as much as 2 1/2 hours total (depending on how thick you like your sauce)
Price: ~$5.75 total; $1.15 per serving
Nutrition (per serving):
Calories: 110.7
Protein: 2.6g
Fat: 0.92g
Saturated fat: 0.92g
Carbohydrates: 13.9g
Fiber: 0.39g
Sodium: 490.7mg
Cholesterol: 0mg
High In:
Good Source:
Low In:
Ingredients
- 3 lb tomatoes, quartered
- 3 Tbsp herbs, roughly chopped (I used a mix of basil, sage, thyme and oregano)
- 2 Tbsp EVOO
- 1 tsp salt
Preparation
- Heat a large pot over medium heat. Add tomatoes, herbs and EVOO. Cook until liquids overtake the solids and come to a boil, about 10-15 minutes.
- Take off heat and let cool slightly. Add salt and puree with a hand blender or in a food processor or blender. Be careful with hot liquids! Can, freeze or use immediately.
