Prep: 15 minutes
Cook time: 1 1/2 hours
Description: Have a crazy amount of tomatoes in your garden? Bought a few to many at the farmers market? Do you just love homemade tomato sauce? I can check yes to all three. I've tried many variations through the years. This one is simple, cheap, and strait forward. It's "kid and hubby" approved.
Ingredients:
1/4 cup extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1/2 tsp salt
1/2 tsp pepper
4 pounds of fresh ripe tomatoes, skins removed and roughly chopped* (or 1 32 oz can of whole tomatoes)
1 bay leaf
optional: oregano,thyme, and basil spices
Directions:
1. In a large pot, heat the oil over medium- high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
2. Add the celery, carrots, and S&P
3. Saute until all the vegetables are soft, about 10 more minutes.
4. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
5. Add extra spices if desired.
6. Remove and discard the bay leaves.
7. Season the sauce with more S&P, to taste.
Nutrition:
| Calories for 1 cup serving:54 | Carbs:12 | Fat:2 | Protein:2 | Sugar:7 | Fiber:4 |
Tips and Tricks:
* To remove skins from tomatoes blanch them in hot boiling water for 30 seconds (you'll see the skins break and crack) then plunge them into an ice bath (they'll get wrinkly) then just pull off the skins.
You can easily freeze blanched tomatoes without skin in a gallon Ziploc for future cooking projects
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