Delicious Living
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 4 cloves garlic, finely chopped
  • 5 pounds fresh tomatoes, peeled and chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt, or to taste

Heirloom Tomato Sauce

Pat Crocker | Delicious Living
  • Serves: 6 people
  • Calories per serving: 56

Use this as a spaghetti sauce, to top chicken, or as a base for soups, stews, or chili. To peel ripe tomatoes, submerge in boiling water for 1–2 minutes, lift out, and cool in ice water; skins should slip off.

  1. In a large, heavy pot, heat oil over medium-low heat. Add onions and cook, stirring frequently, for 5–7 minutes or until soft and translucent. Add garlic and cook, stirring for 2 minutes. Add tomatoes and vinegar, increase heat, and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally for 60–70 minutes or until thick and reduced by about half.
  2. Meanwhile, heat three 2-cup jars and lids.
  3. Working in batches, purée tomato mixture in a food processor. Return to pot and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until thick. Add basil, oregano, lemon juice, and salt.
  4. Fill hot jars, leaving 1/2-inch headspace. Top with lids. Process jars at a full boil for 30 minutes.

PER SERVING (1/2 cup): 56 cal, 2g fat (1g mono, 1g poly, 0g sat), 0mg chol, 2g protein, 10g carb, 3g fiber, 204mg sodium

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