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Fresh Tomato Sauce

Fresh Tomato Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Italian Diabetes Cookbook. Recipe Credit: .
Summary

Jarred tomato sauces can be high in added sugar and salt. Making it home means you can control the ingredients! Try making large batches of this sauce in summer and freezing or canning the excess so that you’ll have fresh, homemade sauce on hand all year long. If good-quality fresh tomatoes are not available, substitute approximately 24 oz. good-quality canned or boxed Italian tomatoes.

  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    4 Servings
  • Serving size
    1/2 cup
Sauces Low Sodium Veggie Rich Italian
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 90

  • Total Fat 5g
    • Saturated Fat 0.7g
  • Cholesterol 0mg
  • Sodium 60mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 7g
  • Protein 2g
  • Potassium 595mg
  • Phosphorus 60mg

Choices/Exchanges: 1 Fat, 2 Vegetable

Sauces Low Sodium Veggie Rich Italian
Ingredients

Ingredients

  • olive oil (extra virgin )
    2 tbsp
  • garlic (finely chopped)
    3 clove
  • crushed red pepper flakes
    1 pinch
  • sea salt (unrefined)
    1/8 tsp
  • black pepper (freshly ground )
    1/4 tsp
  • roma (plum) tomatoes (fresh, approximately 2-2 1/2 lb)
    10
  • basil or parsley, or a combination (finely chopped)
    2 tbsp

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Directions

Directions

  1. Peel the tomatoes by scoring the skin of each one with a sharp knife from the top about 1/4 of the way down, in an “x” pattern. Then place scored tomatoes in a pot full of boiling water and boil until their skins begin to crack, approximately 2 minutes.

  2. Remove tomatoes and plunge into ice-cold water. When tomatoes are cool enough to touch, peel them. If you want a chunky sauce, dice the tomatoes and set them aside. If you want a smooth sauce, pass the tomatoes through a food mill to create a seedless purée.

  3. Heat the olive oil in a large saucepan over medium heat. When it is hot, add the garlic and crushed red chile flakes. Cook just until the garlic begins to release its aroma.

  4. Add the tomatoes, salt, pepper and basil and/or parsley. Stir well to combine, cover and reduce heat to low. Simmer for 20 minutes.

  5. Serve sauce immediately or allow to cool to room temperature before storing. This sauce will keep in an airtight container in the refrigerator for one week, or in the freezer for one month.

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