3 Tbsp extra virgin olive oil
2 medium onion, chopped
4 clove garlic, minced
¾ tsp dried basil or 1 tablespoon chopped fresh
¾ tsp dried thyme or 1 tablespoon chopped fresh
¾ tsp dried oregano or 1 tablespoon chopped fresh
1 ¾ tsp salt
½ tsp freshly ground pepper
2 tsp sugar (optional)
2 Tbsp tomato paste
1. If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
2. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to the consistency of pizza sauce, about 2 hours. Taste and season with additional salt, pepper and/or sugar.
3. Transfer the sauce to a blender, add tomato paste and blend until smooth. (Use caution when pureeing hot liquids.)
To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 6 months.
Provided by: EatingWell
Per Single Serving / Serves 20 Total
- Calories 45 3%
- Calories from fat 18 9%
- Total Fat 2gm 2%
- Sodium 222mg 8%
- Total Carbohydrates 6gm
- Fiber 2gm
- Protein 1gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.