It’s gardening season and so many of us have heaps of tomatoes at our fingertips. If you aren’t a gardener, the farmers markets and roadside stands are brimming with fresh produce options, tomatoes included! So why not make some fresh tomato sauce?
Tomatoes are full of antioxidants and vitamins, including lycopene, vitamins A and C and folic acid. These nutrients promote heart health, help combat the free radicals known to cause cancer and may help to regulate blood sugar in diabetics.
Fresh tomato sauce is a great way to use your tomato stock and enjoy a sauce full of flavor that you just can’t get out of a can. This recipe is simple and quick and is excellent over either your favorite 100% whole wheat pasta or spaghetti squash!
- 2 lbs tomato fresh
- 4 oz extra virgin olive oil
- 1 Tbsp bottled minced garlic
- 1 pinch crushed red pepper
- 1/2 onion finely chopped
- kosher salt
- fresh parsley chopped
- Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut deep).
- Place scored tomatoes into a pot of boiling water and boil for approximately 1 – 1 ½ minutes.
- Remove tomatoes and plunge into cold water.
- Peel and dice tomatoes and set aside.
- Heat olive oil in a saucepan.
- When hot, add garlic and crushed red pepper.
- Saute until garlic turns slightly golden.
- Add chopped onion and saute an additional 2 ½ minutes.
- Add chopped tomatoes and cook approximately 5 minutes.
- Add salt to taste.
- Add chopped parsley just before serving.