Making fresh tomato sauce from scratch is not as hard as most might assume. However, to reap the health benefits for healthy skin the sauce will require about 5 hours of slow cooking time. You can do this in a slow cooker or over the stove.
The all-star ingredient for healthy skin in this recipe is the lycopene that is released when tomatoes are cooked. The rich extra olive oil supplies the omega-3 fatty acids that give your skin that radiant glow. This recipe is also full of Vitamin C, another skin brighter and internal cleanser that is known to help clear the skin of breakouts. Minerals and zinc are also known to improve the overall appearance of skin when digested, the fresh herbs featured in the recipe are packed full of these.
The recipe calls for fresh organic tomatoes; however, you can substitute high quality canned tomatoes, such as Pastene Italian tomatoes found in most specialty stores and even some higher end grocery marts.
This recipe is perfect to make on a Sunday and use later in the week for pastas, topping baked salmon, grilled chicken, and even can be used as a pizza sauce. The possibilities are really endless on how to use this recipe for tomato sauce; you can even place the sauce in the blender and add some heavy cream for the ultimate tomato bisque.
Recipe for Tomato Sauce: Makes 4 cups
Preparation time: 25 minutes ~ Cook time: 5 hours ~ Reading in: Approximately 6 hours
- 4 pounds very ripe tomatoes, or 3 (28 ounce) cans of high quality peeled whole tomatoes
- ¼ cup extra virgin olive oil
- 8 large cloves garlic, roughly chopped
- 3 Tablespoons granulated sugar
- 5 large shallots, roughly chopped, or 1 cup red onion, roughly chopped
- 2 large carrots, peeled, and roughly chopped
- ½ cup whole sundried tomatoes
- ½ cup dry red wine, use what you would drink
- 12 basil leaves, roughly torn
- 3 Tablespoons fresh oregano, minced
- 2 Tablespoons fresh marjoram, minced
- Kosher salt to taste
- Fresh ground black pepper to taste
1.) Peel the tomatoes: Fill a large bowl half way with ice and set aside. Make a small x on the bottom of each tomato and set aside. Bring a large pot of water to a boil and add the tomatoes in batches of three. Cook each batch for 3 minutes and place in the large bowl of ice. (Once you place the tomatoes in the ice, the ice will melt. Add a couple of cups of water after the first batch.) Repeat with the remaining tomatoes and cool in the ice bath for 5 minutes.
2.) Gently peel the tomatoes and set aside in a separate bowl.
3.) In a heavy bottomed large pot heat the olive oil over medium heat. Add the onions and carrots and cook for 5 minutes, stirring occasionally.
4.) Add the garlic and sugar and stir to combine and cook for 2 minutes.
5.) Add the sun dried tomatoes, red wine, oregano, and marjoram. Bring the mixture to a simmer and reduce the wine by 1/3.
6.) Add the reserved tomatoes and any juices in the bowl to the pot. Bring the sauce to a simmer and cook on low for 5 hours. Stir the sauce occasionally as it cooks.
7.) After 5 hours you will see that the tomatoes and other ingredients have broken down to a chunky tomato sauce. Stir in the basil and season with the salt and freshly ground pepper to taste.
8.) Remove the sauce from the heat and cool for 30 minutes before placing in an airtight container and placing in the refrigerator.
9.) The sauce will keep for 5 days.
**If you are using canned tomatoes, then skip the step for peeling tomatoes, and add the canned the same time in the directions as you would the fresh.
**If you are using a slow cooker, follow steps 1 through 5, then transfer to a slow cooker and continue with the recipe. Cook the sauce on low for 5 hours.