
Fresh Tomato Pizza Sauce
9
Servings
Servings
10m PT10M
Prep Time
Prep Time
90m PT90M
Cook Time
Cook Time
1h 40m
Ready In
Ready In
Recipe: #5233
April 21, 2012
Categories: Fresh Tomatoes, Sauce, Tomato/Red Sauces, Fruit, Tomato, Vegetables, Budget-Friendly, Freezer (OAMC), Make-Ahead, Stove Top, Heart Healthy, Kosher, No Eggs, Vegan, Vegetarian, Make it from scratch 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 recipe yields 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 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 & Variations
No special items needed.