Tomato and herb sauce
Making your own tomato sauce takes a little effort, but it is worth it. The taste is fresh and you can control the sugar, sodium and fat.
Ingredients
- 6 lbs (2.7 kg) tomatoes, washed and core removed (about 7 large field tomatoes)*
- 1 tsp (5 mL) olive oil
- 1 cup (250 mL) red onion
- 2 cloves of garlic, chopped
- 1/4 cup (50 mL) chopped fresh parsley
- 1/4 cup (50 mL) chopped fresh basil
- 1 tsp (5 mL) chopped fresh rosemary
- 1 tsp (5 mL) chopped fresh thyme or oregano
- 1/2 tsp (2 mL) black pepper
- 1/2 tsp (2 mL) salt
Directions
- Bring a large pot of water to boil. Make an “X” in the bottom of each tomato. Place the tomatoes in the boiling water for 1-2 minutes. Remove and cool enough to touch. Remove the skin and seeds. Roughly chop. Set aside.
- Heat oil in a large stock pot over medium heat. Add the onions and cook for 5 minutes. Add the garlic and cook for 2 minutes.
- Add the tomatoes and cook for 30 minutes over medium-low heat. Occasionally mash with a potato masher to break up large chunks.
- Add the herbs, pepper and salt. Cook for 30 minutes on low heat. Serve immediately or freeze.