Description
Make fresh tomato sauce from scratch from ripe summer plum tomatoes—perfect for pasta, pizza, or freezing to enjoy garden flavor all year.
Yield: 12servings | Serving Size: 1/2 cup
Ingredients
8cups (5 lbs)plum tomatoes, peeled, seeded and diced
2tablespoonsextra virgin olive oil
4clovesgarlic, chopped
pinchcrushed red pepper flakes
1 1/2teaspoonskosher salt
black pepper, to taste
3tablespoonschopped fresh basil
Instructions
To peel the tomatoes, bring a large pot of water to boil.
Slice an X on the bottom of each tomato.
- When boiling, drop the tomatoes in the water to blanch 1 to 2 minutes, or until the skin cracks.
- Quickly remove from the water and let them cool a few minutes until they are cool enough to handle, the skin will come right off.
Dice the tomatoes fine.
- Heat the oil in a heavy pot over medium heat. When hot add the garlic and saute until golden brown.
- Add red pepper flakes and cook 1 minute. Stir in tomatoes. Season with salt and pepper. Partially cover and cook low heat 25 minutes.
- Add the basil and remove from heat. I like it chunky, if you like it smooth, you can puree part of the sauce after. Serve over your favorite pasta.
Last Step:
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Notes
Makes 6 cups
Nutrition
Serving: 1/2 cup, Calories: 61kcal, Carbohydrates: 9g, Protein: 1.5g, Fat: 3g, Saturated Fat: 0.5g, Sodium: 157mg, Fiber: 2g
