Diabetic Tomato Sauce

Serves 6

Ingredients

  • 3 lbs small tomatoes (plum tomatoes)
  • 1 tbsp olive oil
  • 3/4 cup finely diced onion
  • 1 large garlic clove, finely chopped
  • 1 tbsp chopped fresh oregano
  • 1/2 tsp sugar (optional)
  • 1 tbsp chopped fresh basil
  • Salt to taste
  • Pepper to taste

Preparation

  1. Cut thin slice off top of tomatoes to make peeling easier. Peel tomatoes, using either serrated swivel-blade vegetable peeler or boil for a few minutes until skins crack, then plunge in ice water and remove peel.
  2. Halve tomatoes lengthwise and remove seeds with your thumb or a knife, then your fingers to remove pulpy ribs.
  3. Chop tomatoes roughly and set aside; there will be 6-7 cups.
  4. In large pot, heat olive oil over medium-high heat.
  5. Add onions and cook for 3 minutes, stirring occasionally. Add garlic and cook, stirring often, for 3-4 minutes. Add tomatoes and oregano and stir well. Cook, uncovered, for 15 minutes.
  6. Taste sauce as you go, adding sugar if it is too acidic. Mix in basil and cook until you reach the desired chunkiness of the sauce, 10-12 minutes for chunky sauce, 12-15 minutes for pulpier one.

Nutritional Information per Serving

  • 65 Calories
  • 3 g Fat
  • 19 mg Sodium
  • 12 g Carbohydrate
  • 3 g Fiber
  • 2 g Protein

Source: Diabetic Gourmet

Photo credit: Bill Holsinger-Robinson on Flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Sauce

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