Here’s my first of many batches of homemade sauce using a variety of tomatoes from our garden. There’s something somewhat controversial and extra healthy about it, however: I don’t remove the tomato skins! Most if not all recipes will tell you to remove them, but they break down as they cook so they blend right in with the sauce. More importantly, your body will appreciate it because the skins contain a high concentration of carotenoids and flavonols, both of which are antioxidants.
Seven pounds of garden fresh tomatoes
Two peeled and chopped red onions
1/4 cup olive oil
1 tsp salt
1 tsp dried basil
1/4 tsp powdered garlic
Place the chopped tomatoes in a large sauce pot on the stove top. Turn the heat up to medium and bring to a slow boil.
While waiting for the tomatoes to start bubbling, sautee the onions on medium in the 1/4 cup of olive oil until translucent.