Fresh Tomato Sauce

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Fresh Tomato Sauce
45 min.
45
12kcal

Suggestions


Are you ready to elevate your culinary skills with a delightful and fresh tomato sauce that is not only bursting with flavor but also caters to various dietary preferences? This Fresh Tomato Sauce is a perfect blend of simplicity and taste, making it an ideal addition to your kitchen repertoire. With its vegetarian, vegan, gluten-free, and dairy-free attributes, it’s a versatile sauce that everyone can enjoy.

Imagine the aroma of garlic sizzling in olive oil, mingling with the sweetness of ripe tomatoes and the fragrant notes of fresh basil. This sauce is a celebration of fresh ingredients, allowing the natural flavors to shine through. In just 45 minutes, you can create a sauce that serves up to 45 people, making it perfect for gatherings or meal prep for the week ahead.

Not only is this sauce low in calories, at just 12 kcal per serving, but it also offers a delightful caloric breakdown that includes healthy fats and a touch of carbohydrates. Whether you’re tossing it with pasta, using it as a base for pizza, or simply enjoying it as a dip, this Fresh Tomato Sauce is sure to impress your family and friends.

So, roll up your sleeves and get ready to indulge in the vibrant flavors of this homemade sauce. With a few simple ingredients and easy steps, you’ll be on your way to creating a dish that’s not only delicious but also wholesome and satisfying!

Ingredients

  • 10  basil leaves 
  • cloves garlic 
  • tablespoons olive oil 
  • tsp salt 
  • pounds tomatoes very ripe

Equipment

  • frying pan

Directions

  1. Core and halve tomatoes.
  2. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into 1/2-in. dice. Set aside.
  3. Thinly slice garlic. In a 10- to 12-in. frying pan over low heat, cook garlic in olive oil until it is soft and fragrant, about 5 minutes.
  4. Add tomatoes and 1 tsp. salt and increase heat to medium-high. Cook until tomatoes give off their liquid and start to bubble. Reduce heat to medium-low or low, so the sauce gently simmers. Cook, uncovered and undisturbed, until oil separates from the sauce and most of the liquid has evaporated, about 30 minutes.
  5. Meanwhile, chop basil. When sauce is done, stir in basil and add salt to taste.
  6. Variations
  7. Butter it up: Use unsalted butter in place of the olive oil and a chopped medium onion in place of the garlic.
  8. Explore the herb patch: Try 1/2 to 1 tsp. minced fresh oregano, marjoram, rosemary, or thyme instead of the basil.
  9. Add some heat: Toss in 2 or 3 dried whole arbol chiles with the garlic for a slightly spicy version.
  10. Remove chiles before serving.
  11. Pick more produce: At the beginning of step 3, add one skinned and chopped medium eggplant and cook until soft, about 10 minutes, before adding the tomatoes.

Nutrition Facts

Calories12kcal
Protein5.87%
Fat68.27%
Carbs25.86%

Properties

Glycemic Index
3.07
Glycemic Load
0.22
Inflammation Score
-1
Nutrition Score
0.88826087756973%

Flavonoids

Naringenin
0.14mg
Kaempferol
0.02mg
Myricetin
0.03mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:12.1kcal
0.6%
Fat:0.97g
1.5%
Saturated Fat:0.13g
0.84%
Carbohydrates:0.83g
0.28%
Net Carbohydrates:0.58g
0.21%
Sugar:0.53g
0.59%
Cholesterol:0mg
0%
Sodium:52.73mg
2.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.19g
0.38%
Vitamin A:172.63IU
3.45%
Vitamin C:2.82mg
3.42%
Vitamin K:2.53µg
2.41%
Vitamin E:0.24mg
1.63%
Potassium:48.6mg
1.39%
Manganese:0.03mg
1.32%
Source:My Recipes