Once you have really good homemade tomato sauce, you’ll never want to buy it again. You can make this from good quality canned tomatoes, or from fresh garden tomatoes when you have access to them. Thanks to Ricki Heller for featuring this on her blog.
Suitable for:
vegan, gluten-free, reduced-sugar, low-sodium, and migraine diets
Ingredients
- 2 tbsp extra virgin olive oil organic, extra virgin
- 2 shallots large
- 2 cloves garlic
- 28 ounces tomatoes
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 2 handfuls fresh basil leaves about 1/4 cup
Servings: 1/2 cup servings
Units:
Instructions
- Peel the papery skin off the shallots and garlic and mince finely.
- Wash and spin dry the basil, then roll up in a kitchen towel while you are working.
- Heat oil in a medium pan and sauté shallots and garlic for 2 minutes.
- Add tomatoes, oregano, and pepper and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Cut the basil into ribbons or finely chop.
- Remove sauce from heat and stir in basil.
- May be frozen.
Recipe Notes
Per serving:
- 80 calories
- 5 g fat
- 0 g cholesterol
- 17 mg sodium
- 266 mg potassium
- 8 g carbohydrate
- 2 g fiber
- 4 g sugars
- 1 g protein
- 2 Weight Watchers Points Plus
This freezes beautifully. If using fresh tomatoes, score an X in the bottom of each and boil for one minute to slip off the skins. If using canned tomatoes, choose organic with BPA-free cans, or buy in tetrapaks.
Hello
Does that one 28 ounce can of tomatoes really yield 6 cups? Water isn’t necessary?
Hi Lyn, If you look again you’ll see the yield is six 1/2 cup servings, or 3 cups of sauce. No water is added. Enjoy!
The sauce looks great and probably tastes better! Motivates me to start my seeds indoors. Thank you.
Thanks Margit! Have fun gardening!
I LOVE homemade tomato sauce, this looks awesome!