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Is there anything better (or easier) than tomato sauce made from the freshest ingredients? Not only delicious, fresh cooked tomatoes are are loaded with lycopene and vitamins A and C.
Start by peeling and seeding the tomatoes; bring a pot of filtered water to a boil, then turn it off and carefully blanch the tomatoes until the skins peel away, about 10-20 seconds. Use a slotted spoon to transfer the tomatoes into a bowl and allow to cool slightly.
Cut tomatoes in half and gently squeeze out the seeds. Diced the tomatoes and set aside. The skins and seeds can be saved for the stockpot.
Dice onions and sauté in olive oil until soft, about 5 minutes. Moisten the onions with a few drops of balsamic vinegar and/or an ounce or 2 of red wine.
Add garlic and tomatoes and cook, stirring often, until most of the moisture has evaporated, about 20-30 minutes.
Add chopped fresh basil and oregano and season with sea salt and freshly ground pepper.
Use immediately, or allow to cool to room temperature before transferring to refrigerator or freezer.
Click on the closeup of the basil in the picture below and see if you can spot the perfectly camouflaged critter hiding in the leaves..
This post is part of Food Renegade’s Fight Back Fridays