Did you know that cooking tomatoes increases their level of phytochemicals, according to Cornell University researchers. Also, antioxidant levels increase more the longer you heat them. Heating to 88C (190F) for 30 minutes can increase antioxidant properties by 62% (Journal of Agriculture and Food Chemistry by Rui Hai Lui).
Homemade has more benefits then canned tomato sauce or paste, as many companies remove tomato skin via chemical bath...yikes! Home grown or organic store/farm tomatoes are the best option.
Select a variety of tomatoes for the optimal flavour. Yellow are low acid, so I try to include them.
I like lemon thyme because it gives it a taste of freshness. Greek oregano is more mild. If it is Italian oregano, then use less.
Add 1 bulb of garlic (peeled and whole). Yup, the whole bulb, not a clove.
3 tbsps olive oil
Cook at 190F/88C until stewed down to 1/4 of the pot.
Remove from heat and use a hand blender to unify all the ingredients together.
Add salt and pepper to taste.
Optional ingredients is 1 tbsp of raw honey to tame the acidic flavour and enhance the tomato sweetness.
You can use it for your pizza, rice, pasta and chicken dishes.