Yields 12 Servings
8 cups (5 lbs.) peeled, seeded and diced plum tomatoes
2 tablespoons extra virgin olive oil
4 cloves garlic, chopped
pinch crushed red pepper flakes
1 1/2 teaspoons kosher salt
black pepper, to taste
3 tablespoons chopped fresh basil
To peel the tomatoes, bring a large pot of water to boil.
Slice an X on the bottom of each tomato.
When boiling, drop the tomatoes in the water to blanch 1 to 2 minutes, or until the skin cracks. 4.
Quickly remove from the water and let them cool a few minutes until they are cool enough to handle, the skin will come right off.
Dice the tomatoes fine.
Heat the oil in a heavy pot over medium heat. When hot add the garlic and saute until golden brown. 7.
Add red pepper flakes and cook 1 minute. Stir in tomatoes. Season with salt and pepper. Partially cover and cook low heat 25 minutes.
Add the basil and remove from heat. I like it chunky, if you like it smooth, you can puree part of the sauce after.
Meal Plan Check Boxes:
1 Vegetable Per 1/2 cup Serving
Nutritional Facts: Serving: 1/2 cup, Calories: 60, Carbohydrates: 9g, Protein: 1.5g, Fat: 3g, Saturated Fat: 0.5g, Sodium: 157mg, Fiber: 2g
Adapted From: https://www.skinnytaste.com/garden-tomato-sauce/#recipe
Brianna Lawless, MS, RDN