Tomato sauce,roasted garlic & basil

Tomato sauce  roasted garlic &  basil.

When it comes to cooking, nothing beats fresh ingredients from the garden. Last year, our garden was totally devastated by Hurricane Mathew. But we were pleasantly surprised to watch it come back better than ever. This season, the ambitious garden has exceeded all of our expectations and has given us an amazing amount of tomatoes. For that, we are so grateful. After we cooked and shared some of our tomatoes we decided to make some tomato sauce to use at a later date. Here is our recipe:

Tomato sauce, roasted garlic & basil

 

: Explore with Taste

Nutrition Information

• Calories: 197

• Fat: 15 g    
• Saturated fat: 2 g    
• Trans fat: 0 g    
• Carbohydrates: 16 g    
• Sugar: 10 g    
• Sodium: 71 mg    
• Fiber: 5 g    
• Protein: 3 g    
• Cholesterol: 0 mg    

Ingredients

• 8 lbs. of fresh tomatoes washed, stems removed
• 4 Tbs. of olive oil
• 1 lb. of onions (about 3 medium onions) chopped
• 2 oz. of garlic (about 6-8 large cloves) minced
• 1 6 oz. can of tomato paste
• 1 lemon
• Salt & pepper to taste
• 1 head of roasted garlic paste*
• 1 cup fresh basil chopped
• Sugar (optional)

Instructions

1. Use a food processor or a high-speed blender to puree the tomatoes.
2. Heat oil in a large pot over medium heat.
3. Add onion and sauté until soft and translucent for about 5-6 minutes.
4. Add minced garlic and cook for about 1 more minute.
5. Add tomato paste, salt and pepper, and keep stirring for a couple of minutes.
6. Transfer onion-garlic & tomato paste mix to the slow cooker.
7. Add pureed tomatoes, lemon juice, roasted garlic paste and slow cook for 6-8 hours stirring occasionally.
8. When the sauce is ready, stir in the chopped basil.
9. Allow the sauce to cool a little, then put in sanitized jars and store in freezer.

Notes

Roast some garlic.
If you don’t have a slow cooker, use a large pot and cook the sauce on the stove.

Depending on the tomatoes, you might need to add some sugar to the sauce.

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