24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
(361)575-0611
(800)421-8825
Fax: (361)578-5500

Nutrition
Resources
Basic InformationLatest News
How to Get on Track When Weekend Eating Is Your DownfallGive This Recipe for Tasty, Nutritious Beets a TryCDC Warns of Drug-Resistant Salmonella in Beef, CheeseWhy Diet Sodas Aren't the Answer for Your Sugary Drink CravingsHow to Enjoy Cheese Without the GuiltAs School Starts, Pack That Lunch With Nutritional GoodiesIs Dairy Fat Different?Fast-Food Joints in the Neighborhood? Heart Attack Rates Likely to Go UpSpice Up Your Meals With Habanero Chili ChutneyHealth Tip: Drinking Alternative MilksHow Many Fruits and Veggies Do You Really Need?Lots of Gluten During Toddler Years Might Raise Odds for Celiac DiseaseThe Effects of Exercise on Your AppetiteHow to Make Perfect GuacamoleWhy You Should Make Family Meals Part of Your Busy DayGiving Up Meat Could Help Your Health -- And the Planet'sHealth Tip: When to Consult a DieticianHow Much Coffee Is Too Much for Migraine Sufferers?Climate Change Could Raise Mercury Levels in Some FishRed Meat May Raise Breast Cancer RiskGet to Know Luscious LeeksDig Into a Stove-Top ClambakePlants on Your Plate Will Protect Your Heart3 Ways to Improve Your Eating HabitsTry Yellow Peas for Protein PunchDangerous Sesame Allergy Affects Many AmericansA Healthier Take on Breakfast SandwichesHow to Maximize That Whole ChickenSalsa's a Zesty Alternative to SaucesThe 411 on Unsaturated FatsWhy You Still Need Omega-3 Fatty AcidsGetting in Step With Whole GrainsHow to Make a Delicious and Healthy Frozen Fruit PopPlant-Based Diet Helps Keep Diabetes at BaySpice Up Your Cooking With Licorice-Scented HerbsA Fresh Look at Celery and Celery RootThe Latest on Caffeine LimitsThe Great Fat Debate: How Much Is Unhealthy?AHA News: Know the Flax: A Little Seed May Be What Your Diet NeedsDelicious, Do-It-Yourself Cauliflower RiceIs Caffeine Fueling Your Anxieties?How to Eliminate Added Sugars From Your DietWake Up Your Breakfast With Delicious Whole GrainsHealthy, Delicious Cooking With Summer's Peaches, PlumsTiming Is Everything When It Comes to Calorie IntakeAdopt a Diet That's Good for Your GutMake the Most of Summer's Sweet Treat: Delicious CornHealth Tip: Foods With LactoseA Healthy Twist on a Classic Eggplant RecipeMore Evidence Fried Food Ups Heart Disease, Stroke Risk
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Kitchen Essentials: Mastering Fresh Tomato Sauce

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: Jul 8th 2019

new article illustration

MONDAY, July 8, 2019 (HealthDay News) -- High in lycopene, low in calories, and rich in vitamins A and C, tomatoes are delicious fruits that can be turned into savory dishes. Try this simple fresh tomato sauce to make good use of this summer favorite.

Fast Fresh Tomato Sauce

  • 1-1/2 pounds fresh tomatoes
  • 2 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red chili flakes
  • 1/4 teaspoon salt
  • 4 fresh basil leaves
  • 1/2 cup white wine or water

Quarter the tomatoes, remove the cores and chop them coarsely in a food processor.

Heat a skillet over medium heat and add the olive oil, garlic and chili flakes for extra spice. Cook 30 seconds, then add the tomatoes. Sprinkle with salt, add the basil and bring to a simmer. Add the wine or water. Simmer 15 to 20 minutes until thickened.

Toss with your favorite whole grain pasta and sprinkle with cheese, or use as a sauce for seafood or chicken.

Yield: Enough for four servings

Have too many tomatoes to turn into sauce right away? Here's a simple trick that will allow you to enjoy summer's bounty into the winter.

First, to make it easy to peel off the skins, fill a large stockpot about three-quarters of the way to the top with water and bring to a boil. With a sharp paring knife, cut an "X" through the skin on the bottom of each tomato and, two or three at a time, dunk them in the water for about 20 seconds. Use a slotted spoon to transfer the tomatoes to a bowl of ice water.

As soon as you can handle them, remove the skins. Then cut into quarters, scoop out the seeds and chop the flesh coarsely. Transfer prepped tomatoes to ziplock bags, label and freeze.

When you're ready to make sauce, defrost a bag or two and follow the sauce recipe. Use frozen tomatoes within six months.

More information

The U.S. Department of Agriculture has a guide to tomatoes, including nutrition facts.