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

  1. In a large pot, heat olive oil on medium heat, add onion and garlic, and cook until soft, about 10 minutes.
  2. 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.
  3. 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