Quick Fresh Tomato Sauce
There is nothing better than taking fresh ripe tomatoes and turning them into this delicious homemade tomato sauce that you can use in everything from spaghetti to lasagna.
Quick Fresh Tomato Sauce
Servings 4 cups
Calories 225kcal
Ingredients
- 5 lbs large firm-ripe tomatoes I use a mix of the best tomatoes from my garden or the farmers market
- 3 tbsp olive oil
- 1 cup yellow onion diced
- 5 garlic cloves
- 2 tbsp fresh oregano chopped
- 2 tbsp fresh parsley leaves chopped
- 2 tbsp fresh basil chopped
- 3 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375 F.
- Line a large baking sheet (may need 2 baking sheets) with foil.
- Grease generously with olive oil.
- Slice the tomatoes in half and arrange cut side down on baking sheet.
- Roast for 15-18 minutes and then broil on low until the skins are slightly charred (watch them carefully as they broil quick)
- Remove from oven and let cool.
- Once cooled, remove and discard of the skins. Set tomatoes aside.
- In a large, deep skillet or pot, over medium heat, heat 1 tablespoon of olive oil.
- Add onions and saute until onions are translucent and starting to caramelize.
- Add garlic and cook until fragrant.
- Add tomatoes into the skillet and mash with a potato masher to break them up a bit.
- Simmer until liquid begins to reduce, about 30 minutes (times will vary depending on the water content of your tomatoes)
- Stir in oregano, parsley, basil and thyme.
- Simmer on low for an additional 15 minutes or until most of the liquid has dissolved.
- Add salt and pepper to bring out all of the flavors.
- Use an immersion blender to create a smooth sauce.
Notes
The sauce can be frozen or stored in the refrigerator for up to a week.
Nutrition
Calories: 225kcal | Carbohydrates: 29g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 33mg | Potassium: 1459mg | Fiber: 9g | Sugar: 17g | Vitamin A: 5031IU | Vitamin C: 86mg | Calcium: 118mg | Iron: 3mg
