Tomatoes are one of the most popular fruits in the United States, in fact, we obtain more vitamins from this delicious fruit than from any other vegetable. Considering tomatoes are fruit, what does that say about vegetables!

Since so many off the shelf tomato sauces contain sugar and corn syrup they really are not healthy. In addition, bottled tomato sauces have another huge problem that has not been overcome with modern technology. The garlic, which is in nearly every brand of tomato sauce you can buy at the store, starts to acidify and ends up tasting like stale garlic. So the taste will never be what you can make at home.

Here are some useful tips about tomatoes:

  • Putting tomatoes in the refrigerator reduces the quality of the tomatoes which directly affects the flavor.
  • Tomato leaves are toxic, always discard them!
  • Tomatoes have very powerful healing benefits like preventing cardiovascular diseases, lowering the risk of cancer, helping lower and control hypertension, regulating blood levels, and treating inflammation.
  • Along with keeping tomatoes out of the refrigerator, keep them out of direct sunlight, too! If sunlight shines on tomatoes (after harvest), they lose their Vitamin C in a very short period of time.

So today, I have a very basic tomato sauce that can be a great beginning to any pasta dish.  While this is a 90 minute recipe, I have plans to share my easy 15 minute recipe with you soon! This recipe is a great base and I’d love to know what you put in your sauce. Share in the comment section below what ingredients are your favorites when it comes to making a great tomato sauce!

This recipe yields about 2.5 cups of sauce.

Basic Tomato Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Basic Tomato Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
6servings 20minutes 90minutes
Servings Prep Time
6servings servings 20minutes
Cook Time
90minutes
There is no Nutrition Label for this recipe yet.
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
There is no Nutrition Label for this recipe yet.
Instructions
  1. In a large pot, bring water to a boil. While waiting for the water to boil, prepare an ice bath.
  2. Core the stems from the tomatoes, then cut a "X" in the bottom of the tomato (do not cut too deep).
  3. Working with a few tomatoes at a time, place them in the boiling water. Blanch the tomato for about 45-60 seconds. The skin will start to wrinkle, once that occurs, lift the tomatoes out and place in into the ice water. It's best to use a slotted spoon for this, as you will want to avoid adding boiling water to the ice bath.
  4. Once the tomatoes have cooled in the ice bath, remove the skins from the tomatoes, then transfer them to the food processor.
  5. Roughly chop the tomatoes by pulsing the food processor. Pulse 4-5 times for a chunky sauce or process 30-60 seconds for a smooth sauce.
  6. Transfer the processed sauce to a sauce pan, add salt, and simmer over medium heat for 30 - 90 minutes. Stir occasionally so that the bottom does not burn.
  7. Optional: add 2 cloves of minced garlic and/or 1/4 cup of chopped fresh basil.

0 comments

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Creamy Cucumber Soup
Traditionally, soup is hot and eaten on a cold winter day or a blustery spring afternoon, but today I am
Read more.
Soft Pretzel Pumpkins
When it comes to fall, there probably isn't anything more comforting that a hot pretzel with either a delicious cheese
Read more.
Kale Cheddar Quiche
One of my favorite weeknight meals is quiche. There are many ways to make a quiche, but this particular recipe
Read more.
Basil Mushroom Tomato Sauce
Making tomato sauce at home is not difficult and it is much healthier than the preservative-packed jar or can sauce.
Read more.