Quick Tomato Sauce

Quick Tomato Sauce

Local tomatoes are incomparable. So juicy and delicious! When you use fresh tomatoes, you rarely need to add sugar; a benefit you can't get from a can. *No-Waste Idea*: dehydrate the tomato skins to make a Tomato Skin Salt.
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course, Pantry Staple, Pasta
Cuisine Italian
Servings 4 servings
Calories 138 kcal

Ingredients
  

  • 5 lbs tomato* heirloom, ripe
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 clove garlic* halved
  • 1 sprig basil* fresh
  • 1 bay leaf

Instructions
 

  • Wash tomatoes and cut in half horizontally. Squeeze out seeds if desired. Grate the cut side of the tomatoes on a box grater, putting the flesh into a bowl. Discard skins.
  • Put the pulp/flesh into a saucepan over high heat and add remaining ingredients. Bring to a boil, then lower to a simmer. Simmer until the sauce thickens to your liking, at least 15 minutes.
  • Salt additionally to taste. Remove garlic and any large herbs before serving over pasta.

Notes

Optional additions (saute after step 1) chopped celery*, onion*, mushrooms*, carrot* and/or peppers*.
 
Adapted from NYTCooking

Nutrition

Calories: 138kcalCarbohydrates: 23gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 642mgPotassium: 1389mgFiber: 7gSugar: 15gVitamin A: 4812IUVitamin C: 79mgCalcium: 61mgIron: 2mg
Keyword basil, carrots, celery, garlic, onion, tomatoes