GARDEN TOMATO SAUCE
This garden-fresh tomato sauce is a delicious way to use summer-ripe tomatoes. Or freeze whole tomatoes and make this sauce later on in the winter. Just remove the cores and freeze them whole. Then, turn your frozen tomatoes into a garden-fresh sauce any time of the year. For pizza sauce: In Step 2, cook until thickened to about the consistency of pizza sauce, 1 1/2 to 2 hours. Remove from the heat, transfer to a blender, add 2 tablespoons tomato paste and blend until smooth.
Provided by EatingWell Test Kitchen
Categories Healthy Tomato Sauce Recipes
Time 2h25m
Number Of Ingredients 10
Steps:
- If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
- Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 1 1/2 hours. Taste and season with additional salt, pepper and/or sugar.
Nutrition Facts : Calories 72 calories, Carbohydrate 8.9 g, Fat 3.9 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 348.7 mg, Sugar 5.3 g
EATING WELL'S FRESH TOMATO PUREE
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.
Provided by Sheynath
Categories Vegetable
Time 2h20m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Core tomatoes and chop into 1 into pieces.
- Combine tomatoes, garlic and oil into a 5 quart non-aluminum saucepot. Simmer, uncovered, over low heat for about an hour, or until tomatoes and garlic and soft. Stir occasionally to prevent sticking.
- Pass the mixture through a food mill or sieve. Discard the pulp and return the puree to the saucepan.
- Simmer, uncovered, for 1 - 1 1/2 hours, stirring often, until the mixture is thick. Time depends on moisture content of tomatoes.
- Season to taste with salt and pepper.
- Keeps in the refrigerator for up to a week, freezes for up to 2 months.
Nutrition Facts : Calories 177.1, Fat 14.1, SaturatedFat 2, Sodium 15.2, Carbohydrate 12.6, Fiber 3.5, Sugar 7.5, Protein 2.8
TOMATO PUREE
Make and share this Tomato Puree recipe from Food.com.
Provided by Steve P.
Categories Sauces
Time 1h30m
Yield 4 pints
Number Of Ingredients 4
Steps:
- SIMMER all ingredients until soft.
- Press through sieve, season with salt and pepper.
- Fill jars to within 1/2 inch of top.
- Put on cap, screw band firmly tight.
- Process in Boiling Water Bath 45 minutes.
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