For everyone groovin' on a heart-healthy plant-based diet, my thick, herby tomato sauce is an oil-free tomato sauce that's low in sodium. It only takes a love for cooking fresh foods to make it. I like to make plenty for eating right away and can the rest for later.
Check out Canning Homemade Thick, Herby Tomato Sauce for canning instructions.
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Thick, Herby Tomato Sauce
By October 6, 2012Published:
- Yield: 2 quarts
- Prep: 20 mins
- Cook: 50 mins
- Ready In: 1 hr 10 mins
For everyone groovin' on a heart-healthy plant-based diet, my thick, herby tomato sauce is an oil-free tomato sauce that's low in …
- 1 large onion chopped
- 3 to 4 pounds tomatoes peeled, roughly chopped
- 4 garlic clove
- 1/2 cup water
- 1 tablespoon fresh thyme
- 2 teaspoon raw sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fill a 5-quart pot 2/3 of the way with water. Bring to a full simmer. Score the blossom end of each tomato. Dip tomatoes in hot water for 5 to 10 seconds. Remove and place in strainer. When all the tomatoes are finished, remove the skins. Place tomatoes in a large bowl, and set aside.
- In a 5 quart pot, heat 1/3 cup water over medium-high heat. Add chopped onion, stir and cook until is tender.
- Add tomatoes, garlic, water, thyme, sugar, oregano, sage, salt and pepper. Simmer on medium-low heat for 40 minutes, covered.
- Using an immersion blender or electric drink blender, blend tomato chunks into a smooth sauce.
- Using a wire mesh strainer over a large bowl, strain sauce to remove all the seeds. You will be left with a super-smooth sauce you'll be proud to share.
- Reheat and serve over pasta, or put up the sauce for later.