Ugly Tomato Sauce
- Level: Easy
- Yield: about 4 cups (16 servings)
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- Nutritional Analysis
- Per Serving
- Calories
- 44
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 137 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
- Sugar
- 2 grams
- Total: 50 min
- Active: 20 min
Ingredients
8 medium overripe and cracked or bruised tomatoes
1/4 cup extra-virgin olive oil
4 cloves garlic, sliced
1/4 medium onion, diced (about 3 tablespoons)
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
Kosher salt and freshly ground black pepper
Directions
- Trim away the bruised, cracked or moldy parts of the tomatoes and discard. Roughly chop the tomatoes, reserving their juices, and set aside.
- Heat the oil in a medium saucepan over medium-high heat. Cook the garlic and onion, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discard the rest), thyme and basil leaves and bring to a boil. Reduce the heat and simmer, uncovered, until thickened, 25 to 30 minutes.
- Remove and discard the thyme sprigs. Stir in 1 1/2 teaspoons salt and add pepper to taste. Serve immediately or store, covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.