Nancy's Homemade Tomato Sauce

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Nutritional Info

Servings Per Recipe: 96
Amount Per Serving
Calories: 50.1

Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 17.5 mg
Total Carbs: 9.4 g
Dietary Fiber: 2.2 g
Protein: 1.7 g

View full nutritional breakdown of Nancy's Homemade Tomato Sauce calories by ingredient

Introduction

I made tomato sauce from scratch for the first time and it turned out so good, I went a little crazy. To skin and seed a bushel of plum tomatoes takes hours (for one person) and then the cooking time is another few hours. This is a long project, but well worth the time. I tried my hand at jarring the sauce and it worked very well, but it can be frozen in small batches too. The recipe can also be reduced for a smaller quantity of tomatoes - the amount of onion and garlic is "to taste" as are the spices. I made tomato sauce from scratch for the first time and it turned out so good, I went a little crazy. To skin and seed a bushel of plum tomatoes takes hours (for one person) and then the cooking time is another few hours. This is a long project, but well worth the time. I tried my hand at jarring the sauce and it worked very well, but it can be frozen in small batches too. The recipe can also be reduced for a smaller quantity of tomatoes - the amount of onion and garlic is "to taste" as are the spices.

Number of Servings: 96

Ingredients

1 bushel of plum tomatoes

4 medium onions (chopped)

10 cloves of garlic (chopped or squeezed through press)

6 tablespoons of olive oil

dried:

marjorim

thyme

oregano

rosemary

basil

Directions

Blanch and skin tomatoes and remove seeds. Squeeze out excess water from tomato pulp. In 2 large pots place half each of the olive oil, onion (chopped) and garlic (pressed or chopped) and saute until onion is clear. Add tomatoes. Add dried spices to taste. Cook on low heat, uncovered for several hours stirring often until sauce has reduced to about half. Take an immersion blender and pulse several times throughout pot of sauce until it is the consistancy you like. Makes approximately twelve 1-pint jars.

Number of Servings: 96

Recipe submitted by SparkPeople user NEWME720.