Fresh Tomato Sauce

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Fresh Tomato SauceRecipe

Photo: Greg Dupree; Styling: Lindsey Lower

Top a pizza or bread for Italian bruschetta, or toss with penne. Seeding half the tomatoes keeps the sauce from becoming watery.

Serves 4 (serving size: about 1/2 cup)


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1 pound ripe tomatoes, divided (such as Campari)
3 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon molasses
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced


Hands-on: 8 Minutes
Total: 1 Hour, 8 Minutes

1. Remove and discard seeds from half of tomatoes; chop seeded tomatoes. Place seeded tomatoes in a bowl. Chop remaining tomatoes; add to bowl. Stir in remaining ingredients. Let stand at room temperature 1 hour. Refrigerate 1 to 2 days.

Created date

June 2015

Nutritional Information

Calories 90
Fat 7 g
Satfat 1 g
Monofat 5 g
Polyfat 0.8 g
Protein 1 g
Carbohydrate 7 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 247 mg
Calcium 22 mg