Fresh Tomato Sauce

The Washington Post, August 15, 2007

• • Course: Condiment
• • Features: Healthy

Summary:

Surprisingly fresh and light, this sauce can complement barley, brown rice and summer vegetables as well as pasta. You could also use it as a tomato soup base.

For best results, you'll need a food mill or an applesauce strainer to make this sauce.

Makes 1 3/4 cups to 2 cups

Ingredients:

• • 1/4 cup extra-virgin olive oil
• • 2 large cloves garlic, cut in half
• • 2 1/2 pounds medium to large tomatoes, cored and cut in half
• • 1 large Vidalia onion, cut in half horizontally
• • Pinch sugar
• • 1 1/2 tablespoons salted butter
• • Salt
• • Freshly ground black pepper
• • Finely chopped flat-leaf parsley, for garnish

Directions:

Heat 2 tablespoons of the olive oil in a large, heavy-bottomed pot over medium heat until the oil shimmers. Add the garlic and stir for a minute or two, being careful not to burn it. Add the halved tomatoes, cut sides down. Cook for several minutes, until the tomatoes are heated through, then use a potato masher or heavy spoon to mash the tomatoes. Add the remaining 2 tablespoons of oil, stirring to combine.

When the tomatoes appear to be broken up, transfer to a food mill or applesauce strainer. Strain and return to the pot, discarding the solids (at this point, there should be about 2 1/2 cups of sauce). Add the onion halves, cut sides down, and the sugar, butter, and salt and pepper to taste, stirring to combine. Cook over medium-low heat for 30 minutes, stirring occasionally. The sauce should be red and light. Remove the onion halves, reserving them for another use, if desired. Serve warm, garnished with parsley, or transfer to containers and let cool before freezing.

Recipe Source:

From Alexandria resident Pat Clopper.

135 calories, 10g fat, 3g saturated fat, 8mg cholesterol, 103mg sodium, 11g carbohydrates, 3g dietary fiber, n/a sugar, 2g protein.