This sauce is excellent and so easy to make. A food mill gives the sauce a nice consistency. I added a tsp. of fresh oregano with the basil. Great use of summer tomatoes!
Fresh Tomato Sauce
If you prefer a smooth texture for your sauce, either peel the tomatoes before chopping them or run the sauce through a food mill before stirring in the basil. You can easily double (or triple) this sauce. It freezes beautifully for up to 6 months.
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- Calories: 54
- Calories from fat: 72%
- Protein: 0.8g
- Fat: 4.3g
- Saturated fat: 0.6g
- Carbohydrate: 4.1g
- Fiber: 1.1g
- Sodium: 241mg
- Cholesterol: 0.0mg
- 2 pounds very ripe tomatoes
- 2 cloves garlic
- 3 tablespoons olive oil
- About 1 tsp. salt
- 10 basil leaves
- 1. Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into 1/2-in. dice. Set aside.
- 2. Thinly slice garlic. In a 10- to 12-in. frying pan over low heat, cook garlic in olive oil until it is soft and fragrant, about 5 minutes.
- 3. Add tomatoes and 1 tsp. salt and increase heat to medium-high. Cook until tomatoes give off their liquid and start to bubble. Reduce heat to medium-low or low, so the sauce gently simmers. Cook, uncovered and undisturbed, until oil separates from the sauce and most of the liquid has evaporated, about 30 minutes.
- 4. Meanwhile, chop basil. When sauce is done, stir in basil and add salt to taste.
- Butter it up: Use unsalted butter in place of the olive oil and a chopped medium onion in place of the garlic.
- Explore the herb patch: Try 1/2 to 1 tsp. minced fresh oregano, marjoram, rosemary, or thyme instead of the basil.
- Add some heat: Toss in 2 or 3 dried whole arbol chiles with the garlic for a slightly spicy version. Remove chiles before serving.
- Pick more produce: At the beginning of step 3, add one skinned and chopped medium eggplant and cook until soft, about 10 minutes, before adding the tomatoes.
- Note: Nutritional analysis is per 1/2 cup.
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