Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 5 pounds fresh tomatoes, halved
- Salt
- 10 to 15 tomato leaves from unsprayed plants
- Cooked pasta for serving
- Nutritional Information
Nutritional analysis per serving (8 servings)
124 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 4 grams protein; 677 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 2 quarts
Preparation
- In a large pot, heat olive oil on medium heat, add onion and garlic, and cook until soft, about 10 minutes.
- Add tomatoes, turn heat to high and bring to a boil, stirring and mashing to break up tomatoes. Turn heat down and simmer, uncovered, until mixture has thickened, about an hour.
- Pass mixture through a food mill or coarse strainer to remove skins and seeds. Return sauce to pot and season with salt to taste. Ten minutes before serving, heat to a simmer and stir whole tomato leaves into sauce. Ladle sauce onto cooked pasta; let leaves stay behind in pot.
90 minutes
Dining and Cooking