No-Cook Tomato Sauce

This no-cook tomato sauce captures the bright, fresh essence of summer tomatoes without turning on the stove. By blending high-quality canned tomatoes with aromatic garlic, rich tomato paste, and a blend of dried oregano and fresh basil, you create a deeply flavorful condiment that retains a wonderful texture. The addition of sugar balances the natural acidity of the tomatoes, while a pinch of red pepper flakes adds a subtle warmth. This sauce is perfect for drizzling over mozzarella, tossing with pasta, or using as a base for bruschetta. It&# 226;ÂÂs a quick, healthy, and vegan-friendly option that brings restaurant-quality flavor to your table with minimal effort.

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 205.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This no-cook tomato sauce captures the bright, fresh essence of summer tomatoes without turning on the stove. By blending high-quality canned tomatoes with aromatic garlic, rich tomato paste, and a blend of dried oregano and fresh basil, you create a deeply flavorful condiment that retains a wonderful texture. The addition of sugar balances the natural acidity of the tomatoes, while a pinch of red pepper flakes adds a subtle warmth. This sauce is perfect for drizzling over mozzarella, tossing with pasta, or using as a base for bruschetta. It&# 226;ÂÂs a quick, healthy, and vegan-friendly option that brings restaurant-quality flavor to your table with minimal effort.

Ingredients

1 lg Clove of garlic
28 ounce Canned tomatoes
4 tablespoon Tomato paste
1/2 teaspoon Sugar
1/2 teaspoon Salt
1 teaspoon Dried oregano
4 lg Fresh basil leaves, chopped
1/4 teaspoon Hot red pepper flakes
1/4 teaspoon Freshly ground black pepper

Directions

1
Mince the garlic clove in a food processor until fine.
2
Place a strainer over a bowl and add the canned tomatoes.
3
Gently press and crush the tomatoes with a wooden spoon to drain most of the liquid, retaining some for texture.
4
Transfer the crushed tomatoes to the food processor bowl, discarding or saving the excess liquid.
5
Add the tomato paste, sugar, and salt to the processor.
6
Process the mixture for a few seconds until well combined and smooth.
7
Transfer the sauce to a non-aluminum serving bowl.
8
Stir in the dried oregano, chopped fresh basil, red pepper flakes, and black pepper.
9
Cover and refrigerate until ready to serve.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 205.2kcal

% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2577.6mg108%
Total Carbohydrate 42.8g15%
Dietary Fiber 11.7g47%
Sugars 20.9g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated in an airtight container for up to 3 days. For longer storage, freeze in ice cube trays or freezer-safe bags for up to 3 months.

Consistency: If the sauce is too thick, add some of the reserved tomato liquid or a splash of water. If too thin, add a bit more tomato paste.

Substitutions: You can substitute fresh basil with dried basil (use 1 teaspoon instead of 4 leaves). For a milder flavor, omit the red pepper flakes.

Usage: This sauce is excellent for quick pasta dishes, as a dip for vegetables, or as a topping for grilled chicken or fish. It works well as a base for bruschetta when mixed with diced fresh tomatoes.

Tip: Using high-quality canned San Marzano tomatoes will yield the best flavor and texture.

Keywords: tomato sauce, no cook, fresh basil, garlic, canned tomatoes, vegan, quick sauce, pasta sauce, oregano, red pepper flakes, tomato paste, healthy, summer recipe, blender, easy dinner, italian style, acidic balance, fresh herbs, vegetarian, condiment

Read it online: https://www.chefs-mate.com/recipe/no-cook-tomato-sauce/