Jessica in the Kitchen · by Jessica Hylton★ 5.0 (9)
Homemade Tomato Sauce
NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 13%
CARBS 38G56% OF CAL
10G FIBER0G ADDED24G INTRINSIC5G OTHER24G TOTAL SUGAR
FAT 14G45% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, herbaceous tomato sauce made from scratch with garlic, onion, and tomatoes finished with basil and oregano. Freezer-friendly and ideal for pasta, pizza, or soups.
condimentitalian🌀 blender🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 large head garlic (about 10 cloves + drizzle of olive oil)
- 2 tablespoons extra virgin olive oil or virgin olive oil
- 2 medium yellow onions (chopped)
- 1 tablespoon red wine vinegar
- 5 lbs. fresh ripe plummy tomatoes (washed, stems removed and chopped)
- 1 1/4 teaspoons freshly ground sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- 1/4 cup chopped fresh parsley
- 1 bunch fresh basil (chopped (use as much or as little as you like, but don’t go over like 1/4 cup))
At a glance
PER SERVING · TIME 60M
CAL 14%·PRO 13%
CARBS 38G56% OF CAL
10G FIBER0G ADDED24G INTRINSIC5G OTHER24G TOTAL SUGAR
FAT 14G45% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 905mg
- Total sugar
- 24g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1682mg
- Calcium
- 109mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 905MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.