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My mom, Sue, has many variations on Italian tomato sauce. Every summer she cans a few SCD versions for me and drives them up on her visits. Each year she is inundated with tomatoes from her own garden as well as from friends who don’t know what to do with their excess. As a result, she has been steadily refining her sauce recipes for four decades! - Raman


8 large tomatoes, peeled* and chopped fine
6 cloves garlic, peeled and minced fine
1 large onion, peeled and chopped fine
2 tablespoons (30 mL) olive oil
O cup (16 g) fresh basil leaves, chopped fine
1½ teaspoon salt
1 teaspoon pepper


1. (*To peel the tomatoes, fill a stovetop pot with water and bring to a boil
2. Drop in each tomato for about 15 seconds and then remove and quickly run under cold tap water
3. The skin on the tomato will be easy to peel off
4. ) Using a stovetop pot, over medium heat, sauté garlic and onions in the olive oil until onions are transparent
5. Next, add in the chopped tomatoes, salt, basil, and pepper
6. Simmer for 30-45 minutes so that the ingredients are well combined
7. If you like the sauce to have a smooth consistency, pass it through a blender after it cools down
8. Pour into and seal in sterilized glass jars
9. (For information and step-by-step directions on jar/lid ster- ilization please visit http://www
10. freshpreserving
11. com/tools/waterbath-canning)
12. Once cooled, store in refrigerator for up to 2 weeks
13. If you use airtight freezer bags, you can store in freezer for up to 3 months


4½ -5 cups (1-1.2 L), depending on consistency

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0