I say “peanut butter” and you say “jelly.” I say “salt” and you say “pepper.” If I say “tortellini,” what comes to your mind? My reaction is “tomato soup.”
In the summer I chopped up some beefy tomatoes and stored them in the freezer for the Winter. It’s Winter now, so I can enjoy the flavorful taste of Summer tomatoes! I dumped the diced tomatoes into a pot and simmered until they were thawed and bubbling.
This recipe is for a tomato broth, not a sauce. So it’s thinner, but still tasty! Add the typical herbs that pair with tomato: basil, oregano, garlic, and onion. Tip: I used dried onion and garlic but you can use fresh. If you do, saute it in the pan first until the onions are fully cooked, then add the tomatoes and simmer.
My grandmother taught me a secret to tomato sauce: add a pinch of cinnamon and orange zest. It works wonders on your taste buds and makes your sauce even more authentic!
Simmer the tomato broth for at least thirty minutes to soften the tomatoes. Blend using an immersion blender, leaving some chunks if you prefer, or completely pureeing for a traditional broth.
Pair with tortellini, add some veggies, or enjoy as a warm soup!
- 4 large tomatoes
- 1 Tbsp basil
- 1 Tbsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- ⅛ tsp cinnamon
- 1 tsp orange zest
- Dice the tomatoes and simmer in a pot for 30 minutes.
- Add in the herbs and simmer for another 5 minutes.
- Using an immersion blender, blend the mixture until pureed.
- Serve over pasta or meat as desired.
I used dried onion and garlic but you can use fresh. If you do, saute it in the pan first until the onions are fully cooked, then add the tomatoes and simmer.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 41Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 2g