SCD Recipe: Mom's Tomato Sauce

I made this sauce over the weekend so that Mark could enjoy it with my brother's stuffed cabbage on New Year's Day. (Thanks to Jason for making Mark's without the rice!) Then we used it again as the sauce for our Parmesan Chicken. It's tasty as is, but I'm sure could be adapted as long as NO SUGAR IS ADDED. :)

This is from the book, Recipes for the Specific Carbohydrate Diet by Raman Prasad.

Ingredients:

• 12 plum (roma) tomatoes
• 2 T olive oil
• 2 cloves garlic, minced
• 1 small onion, minced
• 1/2 c water
• 1 c fresh basil leaves, chopped
• 2 T fresh parsley (I used the flat leaf Italian variety)
• 1 tsp salt
• 1/2 tsp black pepper

Peel, core, and dice the tomatoes. (To peel, immerse them in boiling water and then dip them in cool water.)
In large saucepan, heat the olive oil and saute the garlic & onion until tenter. Add the tomatoes, water, basil, parsley, salt, and pepper.
Bring to a boil and then reduce heat, simmering uncovered for 45 minutes and stirring occasionally.
If you prefer the sauce smooth, allow to cool and then blend in food processor. Refrigerate leftover sauce or freeze until needed.

I will admit that the tomato process is a little work intensive. This is when I wish we could use canned. But...the sauce was worth the work! Next summer I would like to grow a TON of tomatoes and have a party to peel, core, dice, and can them. Or for someone to make me a huge batch of sauce and bring it over in freezer bags. ;)