Tomato Veggie Sauce

Nutrition Info

• Calories: 23.6
• Fat: 0.3g
• Carbohydrates: 5.3g
• Protein: 0.9g

Ingredients

2 pounds fresh tomatoes - Cut into quarters
1 pound Fresh zucchini - cut into chunks
2 medium onions - cut into quarters
4 cloves fresh garlic (peeled, but no need to mince)

1 teaspoon Rosemary Powder
1 Tablespoon Oregano Powder
1 teaspoon salt

5 cups water

Directions

Chunk tomatoes, zucchini, onions. Drop into a HEAVY STAINLESS STEEL kettle. Add Garlic, spices and water.

Turn to Medium Low and simmer for TWO HOURS.

Remove from heat, pour into blender (may need to go from pan to bowl and then into blender in batches).

Puree. Sieve through a wire sieve (use spoon to mash through). Pitch the skin and seeds - or dehydrate and use in breads and other things. (This takes about 7 minutes).

Return sieved sauce to the stove and reduce over medium low until is 8 cups worth - Stir often. (about 45 more minutes).

To Store: Cool. Pack and freeze.

Serving Size: 8 cups = 16 servings of 1/2 cup each

Number of Servings: 16

Recipe submitted by SparkPeople user NRVLAURA.

Tips

If you do not mind seeds or threads of skin, you don't have to sieve the sauce. You can also pre-peel the 'maters by dropping them into boiling water, removing and slipping off the skin. I simply prefer to sieve it at the end.