The home gardener's favorite food crop is, hands down, the tomato. If you're like most gardeners, you probably planted more tomato plants than you needed in hopes of getting a bumper crop. Visions of BLTs and fresh tomato sandwiches fill your dreams (my favorite is fresh homemade bread with mayonnaise and thick tomato slices sprinkled with garlic salt — yum!).
But then the season wears on and you find that you've exhausted your family's patience with all. these. tomatoes. Even with Caprese and Panzanella salads, Gazpacho, bruschetta, and salsa, there are still tomatoes sitting on every available flat surface.
This just means it's time to make sauce! Tomato sauce can use up several pounds of tomatoes at a time. It freezes and also cans well for long-term storage.
If you didn't grow your own tomatoes, you can still take advantage of this recipe with fresh farmer's market tomatoes. Jo Robinson, author of Eating on the Wild Side, says that smaller tomatoes have more nutrition. Deep red and dark purple tomatoes have more antioxidants than yellow or orange ones, and not only that, but cooking and canning tomatoes into sauce or paste actually increases the nutrition as well as the flavor!
This tomato sauce recipe benefits nutritionally from the addition of homemade bone broth. I am always looking for ways to get more broth into myself and my family. A staple healing agent in diets like GAPS and SCD, broth has been shown in research to support bone and joint/cartilage health; support healing in many auto-immune conditions; promote healthy skin; and aid recovery from acute and chronic illnesses and infections.
Dr. Pottenger, a research contemporary of Dr. Weston Price, wrote about the ability of gelatin, found abundantly in good broth, to make foods more easily digestible and absorbable. If you haven't read the new book Nourishing Broth by Sally Fallon Morell and Kaayla T. Daniel, you will learn even more about how broth is capable of enhancing our body's ability to extract nutrition from what we eat.
According to Jo Robinson, there are two compounds in garlic (one an enzyme and one a protein) that need to combine in order to create the amazing nutrient called allisum. This is the compound responsible for all of the healing attributes found in the studies done on garlic. The act of slicing, crushing, or pressing the garlic activates the formation of allisum, and if you allow your crushed or sliced garlic to rest for 10 minutes you will get the peak amount. It also makes allisum heat-resistant, so this will ensure that your final broth is even more nutritious.
Fresh Tomato Sauce with Nourishing Bone Broth
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, pressed (let sit for 10 minutes)
- 1 small onion, diced
- 6 pounds fresh, very ripe tomatoes
- 1/4 cup chopped fresh parsley
- 1/2 cup red wine
- 1 cup homemade chicken broth (here and here)
- 2 teaspoons fresh (or 1 teaspoon dried) minced marjoram
- 2 teaspoons fresh (or 1 teaspoon dried) minced rosemary
- 2 teaspoons sea salt, divided use
- 1 pinch evaporated cane juice or other sweetener (optional)
Makes 2 quarts pureed sauce.
Wash and chop the tomatoes. Skin and seed them if you prefer. (Jo Robinson says the skin and seeds are the most nutritious parts of a tomato so if you can stand the texture, leave them in.)
Heat a large, heavy-bottom pot over medium heat, and add the oil, onion, and garlic. Sauté about 8 minutes until the onion is translucent. Add the chopped tomatoes, parsley, wine, broth, marjoram, and rosemary.
Bring everything to a gentle simmer and cook, uncovered, for about 4 hours. Stir the mixture often. It will reduce quite a bit.
At the end of the cooking time, add 1 teaspoon of the sea salt and pinch of sugar. Stir well and taste. Add the remaining salt if desired.
Leave the mixture chunky or puree it into a smooth sauce using a blender, food processor, food mill, or immersion blender. Transfer to jars or containers and can or freeze.
What's your favorite way to eat (or preserve) tomatoes?
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