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Homemade Tomato Sauce
What You Need...
17-20 ripe tomatoes
4 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced or 2 tsp. pre-minced garlic
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
2 bay leaves
1 tsp. salt substitute
Will make 4-5 quarts
DIRECTIONS:
1) Bring a pot of water to a boil. Have ready a large bowl of cold ice water. Boil the whole tomatoes in the water until skin starts to peel, about 2 minutes. Remove from water with tongs or a slotted spoon and place in the ice bath. When tomatoes are cool enough to handle, remove the skins and squeeze out seeds. Puree the tomatoes in blender or food processor. Chop remaining two tomatoes and set aside.
2) Heat Olive oil in a large pot over a medium heat, cook onion, and garlic in oil and until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning, salt substitute, and wine. Place bay leaves in the pot. Bring to a boil, then reduce heat to low, cover and simmer 3 - 4 hours depending on desired thickness. Stir in unsalted tomato paste if to thin during simmering process. Discard bay leaf after complete.
To continue the process to sauce, click here.
Very Low Sodium
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