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Garden Fresh Tomato Sauce

This recipe can be made with fresh from the garden ingredients in late summer and frozen to enjoy as a sauce or soup in the winter. 

​12 - 14 tomatoes; cut in half, scoop out the seeds with your fingers and squeeze to drain the liquid, then chop
2 green peppers, chopped
2 onions, chopped
large handful of basil leaves
1 clove of garlic, chopped
salt (optional)
herbs and seasonings of your choice

A white enamaled cast iron pot filled with a colorful combination of tomatoes, onions and topped with basil leaves.
I don't bother to peel the tomatoes, but that is always an option.

Put all ingredients into a large pot and allow to simmer until all the ingredients are cooked.  The tomatoes will release plenty of liquid as they cook so don't add any. I'll often let the pot simmer gently for an hour or two, this helps cook off some of the additional liquid. Herbs and seasonings can be added at any time, but I like to wait until the ingredients are cooked down. Depending on how the sauce is going to be used, it can be better to wait until making the final dish before adding herbs and seasonings.​

For a nice creamy soup or sauce, allow the ingredients to cool slightly and use an immersion or regular blender. If using a regular blender be sure to process the soup in portions that fill the container to half. Season to taste.

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  • Home
  • Services
    • Coaching
    • Coaching Fees & Packages
    • Complimentary Consultation
  • About
  • Testimonials
    • Coaching Testimonials
    • Group Coaching Testimonials
    • Class & Workshop Testimonials
  • Workshops
    • A Diet's Promises - A DIY Workshop
    • New Moon Series >
      • Goddess in the Kitchen
      • Breaking Up with Dieting
    • Empowering Yourself Through Your Relationship with Food
    • Workplace Workshops
  • Blog
  • Recipes
    • Breakfast >
      • Eggs Poached over Spinach
      • Slow Cooker Oatmeal
      • Overnight Oatmeal
    • Salads >
      • Beet Salads
      • Broccoli Salad
      • Curried Quinoa
      • Kale Salad
      • Quinoa Salad
      • Spicy Apple Salad
      • Warm Spinach Salad
    • Soups >
      • Carrot Ginger Soup
      • Cauliflower Soup
      • Chunky Mushroom Soup
    • Vegetable Dishes >
      • Basil Pesto
      • Brussel Sprouts
      • Easy Kale
      • Fermented Carrots with Ginger
      • Hummus
      • Red Cabbage with Apples
      • Riced Cauliflower
      • Tomato Sauce
    • Entrees >
      • Eggplant Strata
      • Mushroom Risotto and Scallops
      • Quinoa Kale Bowl
      • Scallops with Pea Puree
    • Nut Butters, Seeds & Milks >
      • Almond Butter
      • Almond Crackers
      • Almond Flour
      • Almond Milk
      • Cashew Nut Butter
      • Chia Seed Pudding
      • Coconut Milk
      • Soaking Nuts and Seeds
    • Turmeric Ginger Tea >
      • Golden Paste
  • Resources
    • Newsletter
  • Contact