Original Recipe by Lindsay Hoar, RD, CD Registered Dietitian, Lifestyle Medicine at NMC
Gluten Free, Dairy Free, Egg Free, Nut Free
Total servings per recipe: 8
Serving size: ¼ Cup
Prep time: 15-20 minutes
Cooking time: 1 hour
1 ¾ lbs. of fresh tomatoes, any variety, chopped (4 cups)
4 Tbsp. of extra virgin olive oil
½ cup yellow onion, chopped
¼ cup fresh basil, chopped
2 medium cloves of garlic, minced
10 pitted Kalamata olives, chopped
½ tsp. of crushed red pepper flakes
¼ tsp. salt
¼ tsp. pepper
1. Bring pot of water to a boil. While you are waiting for the water to boil, cut 1-inch X’s in the bottom of the tomatoes.
2. Once the water comes to a boil blanch the tomatoes for about 30 seconds-1minute (or until the skin begins to peel off slightly), quickly remove with tongs/ a slotted spoon. Immediately plunge the tomatoes in a bowl of ice water for one minute or until they are cool.
3. Remove the tomatoes for the ice water, peel and roughly chop.
4. Heat olive oil, onion, basil, garlic, olives, red pepper flakes, salt and pepper in a saucepan over medium heat for about 5 minutes or until the onions are translucent.
5. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning.
6. Taste and season with additional salt, pepper, or other spices/herbs if needed.
Note: If the sauce has a watery consistency, strain to separate the tomato and liquid portion of the sauce. Simmer the liquid portion of the sauce in a separate saucepan. This allows the excess water to boil off more easily and thicken the consistency of the sauce. Once the liquid portion is cooked down to a consistency of your liking, add it back to the tomato portion of the sauce.