Jane Kelly UT Medical Center Healthy Living Kitchen
12 oz tomatoes, diced in Juice, No Added Salt, Canned
1 tsp oil, Olive, Extra Virgin
1 tsp garlic Cloves, Fresh, Peeled, Minced
2 cup tomatoes, Roma, Fresh, Diced, 1/2"
2 TBSP basil, fresh, chiffonade cut
1 TBSP vinegar, Balsamic
2 tsp nectar, Agave
asssorted fresh vegetables (optional)
1. Place the canned tomatoes in a blender and puree until smooth.
2. Heat a saucepan over medium heat and add olive oil to coat the bottom of the pan. Add the garlic and lightly brown, add the fresh tomatoes and sauté to soften tomatoes for 2 minutes. Add the pureed tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes. As tomatoes cook, use a spoon to remove any film that may be on top of sauce. Stir in the fresh basil, balsamic vinegar and agave nectar. Portion size: 4 oz. Hold hot for hot service. If you want to add fresh vegetables (mushrooms, onions, yellow squash, carrots all work well) saute them lightly in a non-stick skillet with a little cooking oil spray until tender crisp and stir into sauce at the end.
3. Chef’s Note. To peel fresh tomatoes, heat a medium sauce pan with water and bring to a low boil. Have an ice bath ready on the side. Make a small X in the bottom of each tomato with a paring knife. Place 2 tomatoes in the hot water at a time and blanch for 30 seconds. Remove with spoon and place in ice bath. Repeat with remaining tomatoes. Remove tomatoes from ice water and carefully peel off skin. Cut tomatoes in half and squeeze out seeds, chop the tomatoes into ½ inch dice.
* If fresh tomatoes are not available, substitute an additional (12 ounce) can Hunts Stewed Tomatoes NO ADDED SALT. Drain tomatoes and cut into ½ inch dice.