A delicious recipe packed full of health friendly tomatoes! For variations on the recipe, feel free to add your own ingredients like fresh peppers, mushrooms or different varieties of mushrooms. Also, switch up your usual pasta with a gluten free option like corn or brown rice - try something new for dinner tonight!
• 2 yellow onions, peeled and diced
• 1 Tbsp (15 mL) extra-virgin olive oil
• 4 cups (1 L) tomatoes, chopped
• Sea salt and fresh pepper to taste
• 1 cup (250 mL) basil leaves
In large saucepan over medium heat saute onions in olive oil until softened. Add chopped tomatoes; season with a pinch of salt and pepper. Bring to boil then reduce to a simmer; cook until thickened. Add basil leaves; adjust seasoning to taste, then cool. Refrigerate or freeze as desired.
Makes about 2 cups (500ml)
About the Author:
Timothy Hennessy, RHN, ROHP, is a devoted organic gardener who likes to grow his own heirloom tomatoes. Sometimes he even gets to eat them before the squirrels do.
Recipe provided by Timothy Hennessy, RHN, ROHP
Adapted from Alive Magazine #322, August 2009