UGLY TOMATO SAUCE
Those overripe tomatoes may look as if they were forgotten in the sun, crushed by a milk carton, dropped on the kitchen floor -- or maybe, all three! But don't throw them out. Waste less and use those cracked, bruised beauties to make a sweeter, better-tasting sauce all at the same time.
Provided by Food Network Kitchen
Time 50m
Yield about 4 cups (16 servings)
Number Of Ingredients 7
Steps:
- Trim away the bruised, cracked or moldy parts of the tomatoes and discard. Roughly chop the tomatoes, reserving their juices, and set aside.
- Heat the oil in a medium saucepan over medium-high heat. Cook the garlic and onion, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discard the rest), thyme and basil leaves and bring to a boil. Reduce the heat and simmer, uncovered, until thickened, 25 to 30 minutes.
- Remove and discard the thyme sprigs. Stir in 1 1/2 teaspoons salt and add pepper to taste. Serve immediately or store, covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Nutrition Facts : Calories 44, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 137 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
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