Recipe: Fresh tomato sauce & salsa

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Two tomato recipes

Two recipes to use your tomatoes.

We have two recipes to use your garden-fresh tomatoes. The first is a sauce that can be used on many things including pasta or bruschetta. The second recipe is a quick to put together salsa.  

Fresh tomato sauce

Serves 4

Ingredients

  • 2 cups tomatillo or Roma tomatoes, diced
  • 2 tablespoons fresh basil and/or parsley, chopped
  • 1-2 cloves of garlic, minced
  • 1 tablespoon thyme, coarsely chopped
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of crushed red pepper flakes, optional
  • 6 ounces of desired pasta/grain prepared per instructions

Directions 

Combine all ingredients and let stand at room temperature for at least an hour (or make the night before and let rest in fridge overnight).

Prepare desired pasta, bulgur, farro or spaghetti squash and top with sauce.

Nutrition Facts (per serving):*
20 calories, 0g fat, 300mg sodium, 5g carbohydrates, 1g protein, 2g sugar
*Nutritional facts do not pasta, grain or spaghetti squash

Spicy salsa

Ingredients

  • 10-12 fresh Roma tomatoes
  • 1 whole onion (sweet, white, yellow)
  • 1 green bell pepper
  • 3 limes, juiced
  • 1 teaspoon oregano
  • 1-2 cloves of garlic, pressed/minced
  • ½ - 1 bunch of cilantro (no stems)
  • 4-5 jalapenos
  • Salt and pepper to taste

Directions

Roughly chop tomatoes, onion and bell pepper. Add tomatoes, onion, bell pepper, lime juice, oregano and garlic to a food processor and pulse until desired consistency. If you don’t have a food processor, then dice the tomatoes, onion and bell pepper.

Mince cilantro and jalapenos.

Combine all ingredients in a large bowl and toss well to mix. Season to taste.

Serve in a bowl with veggies or chips or as a topping on food.

Makes about 6 cups of salsa.

Nutrition Facts (per serving):*
70 calories, 0g fat (0g saturated fat), 110mg sodium, 19g carbohydrates, 2g protein, 7g sugar, 5g fiber
*Nutritional facts do not reflect food pairing for serving.

Recipes from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.

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portrait of Cecelia Jacobson RD

Cecelia Jacobson RD

Dietitian

Cecelia Jacobson, RD, LD, CDCES, is a registered dietitian and certified diabetes care and education specialist for PeaceHealth in Oregon. She has been providing adult nutrition counseling and diabetes education for more than 20 years. Cecelia also conducts monthly cooking demonstrations, health fairs, and wellness outreach. She is passionate about helping her patients obtain sustainable diet and lifestyle changes in line with their goals. Cecelia grew up near Bellingham, Washington and graduated from Bastyr University. When she is not at work, you can find her outdoors or volunteering. She has ridden Cycle Oregon multiple times on the Candle Lighters, Ride For a Child team. She also loves to camp, hike and tend to her small garden to create culinary experiments at home.