Posted on November 9th, 2021

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Homemade can be quick, delicious and extra nutritious! This recipe keeps ingredients healthy and simple and cooks very quickly! Once made, you can add sautéed zucchini, mushrooms, olives and onions for a heartier sauce that can be used multiple ways.

Ingredients:

  • 2 1/2 pounds fresh tomatoes
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons tomato paste
  • 1 garlic clove, minced, add more if you love garlic!
  • 1 teaspoon dried oregano
  • 1 basil sprig
  • 1 bay leaf

Directions:

  • Cut tomatoes in half horizontally. Squeeze out the seeds and discard. Press the cut side of the tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 2 cups.
  • Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
  • Reduce the sauce by almost half, stirring occasionally, to produce about 1 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
  • Serve over whole wheat pasta, sprinkle with more basil, if desired.

Source: Christa Demment González, MSN, FoodShare Director of Culinary Medicine

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