Tomato Sauce - from Fresh Tomatoes

Servings = 10 | Serving size =1/2 cup

Keeps well in the fridge for about 4 – 5 days.

1 Tbsp	olive oil
6 cloves	garlic (minced)
1 small	onion (diced)
4 lbs	tomatoes (peeled and chopped)
2 cups	water
2 tsp	salt

To peel tomatoes, heat 4 quarts of water over high heat until it begins to boil. Reduce the heat until the water is just shivering.

Place the tomatoes in the water a few at a time. After no more than 60 seconds, remove the tomatoes. When they have rested for about 60 seconds the skins will slip off easily. Place the skins in a bowl. Repeat until all of the tomatoes have been skinned.

Chop the tomatoes coarsely.

Place the oil in a large skillet and heat over a medium-high heat. Reduce the heat to medium and add the garlic. Cook gently for about 3 minutes. Do not allow the garlic to turn brown.

Add the onions and cook until they are translucent. Stir frequently and do not allow them to brown.

Add the tomatoes and stir well. Place the tomato seeds and skins in a fine mesh strainer and strain the juice into the pan by pressing on the pulp. Cook the tomatoes until they are soft (about an hour).

Remove from heat, add the salt and puree until smooth, using a stick or conventional blender.

Nutrition Facts

Serving size: 1/2 cup | Servings 10

Calories 50 | Calories from Fat 15

Amount Per Serving (% Daily Value)

Total Fat 2g (3%) | Saturated Fat 0g (1%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 475 mg (20 %)

Total Carbohydrates 8g (3%) | Sugars 5g

Dietary Fiber 2g (9%) | Protein 2g

Vitamin A 30% | Vitamin C 40 % | Calcium 2% | Iron 3%

Vitamin K 15 mcg  | Potassium  442 mg | Magnesium  21 mg