Tomato Sauce
One of my staple batch cooking recipes happens to be my homemade tomato sauce. It's the absolute simplest recipe, with just 4 ingredients, and I'm certain to make enough to freeze so it's always on hand. The finished product can be converted into multiple sauces and soups. When serving it over pasta I typically only add crushed red pepper. When making an eggplant parmesan I've been known to also include some Italian seasoning to transform it into a sauce with more depth.
A word on Garlic
The key to keeping this recipe nutrient dense is twofold. First, be sure to smash and chop the garlic then let it sit out on the counter for at least 10 minutes before adding it to the oil. The reason being is that raw garlic has two ingredients (allicin and alliinase) that when commingled create allicin which is what gives garlic it's antibacterial strength equivalent to penicillin. If you heat either one of the two ingredients before allicin is activated allicin will not be created. Secondly, be sure to use the juice, seeds and skin of the tomatoes for nutrient density. They are the healthiest part of the tomato.
Ingredients:
20 tomatoes
8 cloves garlic (crushed, let stand 10 mins)
1/4 cup extra virgin olive oil
salt
Instructions:
In a large pot of boiling water blanch blanche the tomatoes until their skin splits. Set aside and let cool before cutting out the stem unit and discarding.
Place a olive oil and crushed garlic in small sauce pan and let cook through on very low temperature making sure to not burn it. If you burn the garlic it will take on a very strong burnt flavor that will ruin the dish. Add tomatoes crushing them with your hands to break them up. Let simmer for 1-3 hours. Salt to taste.