330 Cal (4x 83)

2 lb. tomatoes
1 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1/4 tsp. salt
herbs to taste (oregano, basil, sage, etc.)

  • Boil tomatoes until skins crack. Remove from water and rinse in cold water. Remove skins. Puree in food processor and set aside.
  • Heat oil in deep frying pan. Saute onion and garlic over medium heat until softened, about 4 minutes.
  • Add tomato puree and herbs. Simmer over low heat 20-30 minutes.