Tomato Sauce, the UC Davis Way! - University of California, Davis

Ingredients:

• Extra virgin olive oil 5¼ fluid ounces
• Canola oil 5¼ fluid ounces
• Peeled garlic cloves ¼ pound
• Peeled, coarse, ground tomato ¾ cup (canned)
• Heavy puree ground tomato 1¼ cup (canned)
• Sugar 1 teaspoon
• Salt 1 teaspoon
• Roma tomatoes 3½ pounds
• Basil ½ ounce (stem on)

Prep:

Puree garlic, basil leaves and a small portion of oil to finely chop/lightly puree. Wash Roma tomatoes, place on sheet pan, roast at 425 degrees up to 50 minutes. You want to lightly color the tomatoes, skins should start to peel off, juices in pans should not brown or dry up. Tomato liquid is worth its weight in gold. Cool tomatoes. Puree cooked tomatoes.

To make sauce:

1. Place oils in a medium sauce pan with pureed garlic and chopped basil. Turn heat on medium high. Stirring occasionally, slowly heat oil to infuse garlic and basil into oil; can take 10-20 minutes. Garlic should be lightly browned, and lightly frying in oil; do not overcook. Garlic can become bitter. Remove from heat, stir for a couple of minutes.
2. CAREFULLY, DO NOT DUMP, add cooked pureed tomatoes and both canned tomatoes to hot oil, garlic and basil. Stir, return to medium heat and add salt and sugar.
3. Stirring occasionally, slowly bring sauce up to a simmer to infuse flavors. Adjust salt and sugar as needed. Enjoy!

Makes a half gallon.

Nutrition facts: Per serving of 1/2 cup, 165 kcal, 1g protein, 15g fat, 2g saturated fat, 8g carbohydrates, 1g fiber, 4g sugar, 45 mg sodium (all nutrient information derived from USDA Food Data Central, 2022)

Ingredients by weight: Fresh Roma tomatoes, tomato puree, coarse ground tomatoes, extra virgin olive oil, canola oil, garlic, fresh basil, salt, sugar. Allergens: None.

Download the Dining Services recipe card.

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Tomato Sauce, the UC Davis Way! - University of California, Davis
"Sauce" - Google News
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