Recipe of the Week 6/27: Garden Tomato Sauce

Tomato Sauce 

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: 

Brianna Lawless, MS, RDN

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