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Cook Time:30 minsAdditional Time:1 hr 55 minsTotal Time:2 hrs 25 minsServings:12Yield:6 cupsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:1 hr 55 minsTotal Time:2 hrs 25 minsServings:12Yield:6 cups
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:1 hr 55 mins
Additional Time:
1 hr 55 mins
Total Time:2 hrs 25 mins
Total Time:
2 hrs 25 mins
Servings:12
Servings:
12
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5poundscored whole tomatoes, fresh or frozen3tablespoonsextra-virgin olive oil2medium onions, chopped4clovesgarlic, minced3/4 teaspoon dried basil or 1 tablespoon chopped fresh3/4 teaspoon dried thyme or 1 tablespoon chopped fresh3/4 teaspoon dried oregano or 1 tablespoon chopped fresh1 ¾teaspoonssalt½teaspoonfreshly ground pepper1-2 teaspoons sugar (optional)
Cook Mode(Keep screen awake)
Ingredients
5poundscored whole tomatoes, fresh or frozen
3tablespoonsextra-virgin olive oil
2medium onions, chopped
4clovesgarlic, minced
3/4 teaspoon dried basil or 1 tablespoon chopped fresh
3/4 teaspoon dried thyme or 1 tablespoon chopped fresh
3/4 teaspoon dried oregano or 1 tablespoon chopped fresh
1 ¾teaspoonssalt
½teaspoonfreshly ground pepper
1-2 teaspoons sugar (optional)
DirectionsIf using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 1 1/2 hours. Taste and season with additional salt, pepper and/or sugar.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 6 months.Originally appeared: EatingWell Magazine, May/June 2010
Directions
If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 1 1/2 hours. Taste and season with additional salt, pepper and/or sugar.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 6 months.
If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 1 1/2 hours. Taste and season with additional salt, pepper and/or sugar.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 6 months.
Originally appeared: EatingWell Magazine, May/June 2010
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Nutrition Facts(per serving)72Calories4gFat9gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
