Fresh Tomato Pizza Sauce
Recipe: #5233
April 21, 2012
Categories: Sauce, Tomato/Red Sauces, Tomato, Heart Healthy, Kosher, No Eggs, Vegan, Vegetarian, Fresh Tomatoes, more
"I only make this in the summer months with my tomatoes from my garden. The sauce may be frozen but will need at l;east 2 days in the fridge bvefore freezing. The tomatoes that you use must be all red and very ripe and if you like a smooth consistancy put the tomatoes through the blender after peeling them"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (264.1 g)
- Calories 234.2
- Total Fat - 16.7 g
- Saturated Fat - 2.6 g
- Cholesterol - 22.2 mg
- Sodium - 14.2 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 3 g
- Sugars - 12.8 g
- Protein - 4.2 g
- Calcium - 81 mg
- Iron - 1.1 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in large pot pan, 6 to 8 quarts. Add onions and cook over medium heat for 6 to 8 minutes until transparent. Add garlic and cook another minute.
Step 2
Stir in tomatoes, paste, oregano, basil, bay leaf, salt, pepper and bring to a boil. Then simmer, uncovered on low heat for 1 to 1 1/2 hours or until thick, stirring occasionally. When finished the sauce should be thin and fairly smooth. Remove bay leaf. Taste then season with more salt and pepper if needed.
Step 3
Cool then refrigerate 2 days before using or freezing.
Tips
No special items needed.
1 Reviews
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