Two Tomato Sauce Recipes

Fresh Tomato Sauce

With bits of colorful tomatoes and raw garlic for punch, this chunky sauce is also multipurpose; add a dose of heavy cream and fresh basil, and it morphs into creamy tomato basil soup. Or toss in chunks of fresh mozzarella and croutons, serve cold and you have a gazpacho.

1 onion, diced
1 small carrot, grated or 1 red bell pepper, chopped (optional)
10 very ripe, juicy tomatoes, crushed (about 12 cups)
1/2 teaspoon kosher salt
1 teaspoon sugar
1 tablespoon sherry vinegar
2 tablespoons olive oil
2 large cloves crushed garlic
1 handful chopped fresh basil
Coarse ground black pepper


  1. Sauté the onions, carrot or red pepper in olive oil. Add crushed tomatoes. Simmer 1 to 2 hours (depending on how watery your tomatoes are) or until thick.
  2. Add remaining ingredients. Cook 15 minutes more.
  3. Adjust seasonings.

Nutrition Information
Serves 8 (serving size: 1 cup)
(Without optional ingredients)
Calories 67; Total fat 4g; Sat. fat 1g; Chol. 0mg; Sodium 125mg; Carb. 8g; Fiber 2g; Sugars 5g; Protein 2g; Potassium 392mg; Phosphorus 43mg


Roasted Red Tomato Sauce

Roasting tomatoes concentrates their flavor and evaporates their moisture — and is a perfect way to use those less-than-perfect tomatoes, so ask for “seconds” at the farmers market and simply cut off the blemishes.

12 tomatoes (any kind)
1 tablespoon olive oil
1/2 teaspoon salt
3 cloves garlic, sliced
Coarse ground black pepper
Sherry or balsamic vinegar (optional)


  1. Preheat oven to 250°F.
  2. Slice and core tomatoes. Place on parchment or foil-lined baking sheet.
  3. Drizzle with olive oil; sprinkle with coarse salt, pepper and sliced garlic.
  4. Bake 2 to 4 hours or until juices have evaporated. Place in a food processor, pulse until smooth (or chunky).
  5. Add sherry or balsamic vinegar to taste and water if sauce is too thick (which depends on how long you cook the tomatoes).

Nutrition Information
Serves 8 (serving size: 1⁄4 cup)
Calories 50; Total fat 2g; Sat. fat 0g; Chol. 0mg; Sodium 155mg; Carb. 8g; Fiber 2g; Sugars 5g; Protein 2g; Potassium 442mg; Phosphorus 46mg

Jill Melton
Jill Melton, MS, RD, is editor and founder of Edible Nashville Magazine.