While all tomatoes are at their flavor peak in the summer, fresh plum tomatoes—with their meaty texture and low moisture content can make good tomato sauce year-round. This recipe will also work with canned tomatoes if you don’t have fresh on hand. Make a double batch, serve some over pasta for a prerun meal, and freeze the leftover sauce for dinner another night.
Method :
- Slice the tops off the tomatoes (if using fresh) and discard. Cut the tomatoes into quarters. In a food processor, combine the tomatoes, garlic, vinegar, oregano, and salt. Process until smooth.
- Transfer to a medium saucepan over medium heat. Stir in the oil. Raise the heat to high and bring the sauce to a boil. Reduce the heat to low and simmer for 30 minutes, or until slightly thickened. Taste and adjust for seasoning, if necessary.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
