Fresh Tomato Sauce

(Whole 30 Compliant)


When tomatoes start ripening and you have more than you can eat (or even give away) before they go bad, make a marinara sauce with them. Then you can either “can” the sauce or freeze it for later use. You can even utilize the basil that grows in abundance in the summer and nothing is wasted! Not only that, but tomatoes are loaded with lycopene which is more available when they are cooked! Lycopene is an antioxidant that helps fight free radicals and may help prevent some forms of cancer or even heart disease.  Not to mention, it boosts your protection from all the extra sun exposure this season. So get cooking and get the family involved. Remember, you can even scoop out a portion before it cools down and spread it on toast for a decadent and warm tomato bruschetta. Be creative and have some fun in the kitchen this summer!


1 lb. Fresh roma tomatoes (or really any kind)

olive oil

4 cloves garlic, minced

1 tablespoon dried oregano

2 tablespoons fresh basil, sliced into thin ribbons or simply chopped



Bring a large pot of very salty water up to a rolling boil.

Set up an “ice bath” by filling a metal bowl with ice and adding cold water to it.

Make a small “x” in the bottom of each tomato with your paring knife and core out the stem to allow the heat to penetrate. Then drop the tomatoes (3 at a time) into the boiling water for a 15-30 seconds. Immediately plunge the “blanched” tomatoes into the ice bath and peel off the skin.  Quarter the tomatoes and remove the seeds. Dice up what’s left. Set aside.

In a rondeau pan (a deep round pan that is wider than it is deep), heat up about a tablespoon of olive oil and brown the garlic. Add the tomatoes, dried oregano, chopped basil and a few pinches of salt and bring to a simmer.  (you may need add a splash of water if you have a small batch of tomatoes). Cover the pan and continue to simmer to allow the tomatoes to cook down. Taste and add more salt if desired.  Serve as you like.