I created this sauce to go on top of noodles, but it's also great as a base for grilled fish or roasted chicken. Plus, it can pep up any grain bowl or work equally well in lasagna or another baked pasta dish. How will you use it?
Fresh Tomato Pasta Sauce
Serves: 24 | Serving Size: 1/2 cup
- 4 pounds fresh, ripe tomatoes, with their cores and stems removed
- 1 onion, diced
- 1 green pepper, seeded and diced
- 4 cloves garlic, peeled
- 1/2 cup of fresh basil leaves, rinsed
- Seasonings to taste: garlic powder, salt, pepper, and/or dried oregano
- Place the tomatoes, onions, peppers, and garlic in a single layer in 2 large roasting pans.
- Arrange the oven racks to hold the pans about 6 inches away from the heating element and broil until everything is very brown, roughly 10-15 minutes.
- Remove from the oven and puree the vegetables in a food processor or blender until fine. Add the basil and seasonings and blend one more time.
- Put the mixture into a saucepan and bring to a boil. Serve hot, over pasta, grilled food, or roasted vegetables.
- Serves 24. Each 1/2 cup serving has 18 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 53 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g sugar, and 1 g protein.
- Each serving also contains 16% DV vitamin A, 28% DV vitamin C, 1% DV calcium, and 0% DV iron.
- This sauce offers a great way to use and store a large quantity of fresh tomatoes from your garden or the farmers' market.
- To freeze, scoop single portions of the sauce into freezer-safe bags and freeze. Reheat and use as necessary.
Heeeeeeeeeeeere's the printable handout!
And here are a few fantastic items from the Nutrition Education Store...
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.