Mom's Tomato Sauce
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Ingredients
12 plum tomatoes
2 TBSP olive oil
2 cloves garlic, minced
1 small onion minced
½ cup water
1 cup fresh basil leaves, chopped
2 TBSP fresh parsley
1 tsp salt
½ tsp black pepper
12 plum tomatoes
2 TBSP (30 ml) olive oil
2 cloves garlic, minced
1 small onion minced
½ cup water
40 grams fresh basil leaves, chopped
8 grams fresh parsley
1 tsp (5 ml) salt
½ tsp (2.5 ml) black pepper
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Instructions
- Peel, core, and dice the tomatoes.
- To peel tomatoes, immerse them in boiling water for 20 to 30 seconds and then dip them in cool water. The peels will slip off.
- In a large saucepan, heat the olive oil over medium heat and sauté the garlic and onion until tender, 4 to 5 minutes.
- Add the tomatoes, water, basil leaves, parsley, salt, and pepper.
- Bring to a boil and then reduce heat, simmering uncovered for 45 minutes and stirring occasionally to make sure the tomatoes are well mixed. If you prefer a smooth sauce, allow the sauce to cool and then blend in a food processor.
Nutritional Info
Storage
Refrigerate the leftover sauce for up to 5 days or freeze until needed.
Notes
This recipe has literally been passed down to my mother from her mother and grandmother. For my grandmother, most of the recipes were from tomato plants grown in New Haven, CT. Additional Acknowledgements: This recipe was provided to us both from SCD*Recipe (as Mom's Tomato Sauce) and from UMass Center for Applied Nutrition (as Tomato Sauce or Basil Tomato Sauce). It was originally published in the cookbook Recipes for the Specific Carbohydrate Diet (see link below).
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