Name: Fresh Tomato Sauce
Yield: 2½ cups

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Fresh Tomato Sauce

Prep:

Cook:

2½ cups

Unknown

Save

Ingredients

10 tomatoes (about 2½ lbs.)

3 TBSP vegetable oil

1 medium onion, minced

3 cloves garlic, crushed

½ tsp dried thyme leaves

½ cup fresh coriander, basil, or tarragon leaves, chopped fine

10 tomatoes (about 1130 grams)

3 TBSP (45 ml) vegetable oil

1 medium onion, minced

3 cloves garlic, crushed

½ tsp (2.5 ml) dried thyme leaves

10 grams fresh coriander, basil, or tarragon leaves, chopped fine

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Condiments, Sauces & Dips

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Bring a large pot of water to a boil.
Dip the tomatoes in the boiling water and slip off the skins.
Cut the tomatoes in half and squeeze out the seeds and juice.
Chop the pulp into small dice.
In a heavy saucepan, heat the oil and sauté the onion and garlic until softened.
Add the tomatoes and herbs and simmer over moderate heat until the liquid has evaporated, about 20 to 25 minutes.
Stir occasionally to prevent sticking.
Remove from heat and serve at room temperature.