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5Ingredients
25Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. tomatoes (cut into 1-2 inch pieces)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 clove garlic (minced)
- 1/4 cup olive oil
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium320mg13% |
| Potassium1350mg39% |
| Protein6g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars17g |
| Vitamin A90% |
| Vitamin C120% |
| Calcium6% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Kimberly 2 years ago
Turned out great east to freeze and you can make a lot of different items with the tomatoes from this recipe
Vivian 3 years ago
This was the first time I ever made a fresh tomato sauce with Roma tomatoes, and it was delicious. The simplicity of the recipe lets the fresh tomato flavor shine. No need to be precise about how much you reduce the tomatoes before or after you purée them, just watch the pot until you get to the thickness you want. And I agree there really is no need to skin the tomatoes; once they’re puréed, the skins do not affect the texture at all. One thing I did differently was I removed as much of the pulp in the middle as I could while I was chopping up the tomatoes, and I wonder if that helped make the flavor more intense. Also, at the end added more salt and some hot pepper flakes. Wished I had some fresh basil to put on top, that’d be perfect.