A recipe I found on one of my late night dates with Pinterest when staying at Mom’s to care for her in the summer of 2013. The tomatoes from the garden were starting to over ripen so I went looking for a tomatoes sauce recipe I could make with them. Made this Oct 15, 2013 and Chris and I enjoyed a late supper in the dining room with this over rice pasta (we were on a serious streak of clean eating) and a “splash” of red wine on our glasses. Dimmed the lights and ate by candlelight listening to Led Zeppelin. Chris thought it was really good. I did too. I substituted diced fresh tomatoes in the same amount as the canned tomatoes listed in the recipe. Didn’t have sage so left it out, and used dried herbs (winged the quantity), also added some red pepper flakes.
A healthy, homemade, low-sodium tomato sauce for pasta, lasagna, and so much more!
Slightly Adapted from The New York Times Cookbook
- 2 ½ cups chopped onion
- 6 cloves garlic, chopped
- 3 ½ tablespoons olive oil (I only use coconut oil because its the healthiest)
- 3 ½ cups canned Italian-style plum tomatoes, undrained (I used 3.5 cups over-ripe fresh tomatoes, chopped up)
- 2 small cans tomato paste
- 2 ½ cups low sodium chicken broth (or water, which I wouldn’t personally recommend)
- 1 bay leaf
- ½ teaspoon salt (omitted)
- ½ teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh basil (1 tsp dried)
- 1 teaspoon dried oregano
- ½ teaspoon fresh thyme (pinch dried thyme)
- ¼ teaspoon dried sage
- (Linda added pinch of red pepper flakes)
- Gently saute the onion and garlic in the olive oil until onion is clear and begins to brown, stirring often.
- Add the tomatoes, tomato paste, broth, bay leaf, and pepper. Simmer uncovered about two hours, stirring occasionally.
- Add the herbs and continue cooking about 15 more minutes. Remove the bay leaf. The sauce should be thick. Add browned meat of choice if a meat sauce is desired, pour over pasta, serve with meatballs, use in lasagna or chicken parmesan, or just eat it with a spoon!
Note: The recipe called for fresh basil, but I substitute dried – when converting fresh basil to dried, most experts suggest using twice the amount of fresh as you would dried, so tsp fresh basil = 1 tsp dried. My handy conversion chart shows the conversions from fresh to dried for other popular herbs