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