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.
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.