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Author Notes: An organic, nourishing & delicious sauce to enjoy on its own or on pasta, fish or shellfish. —Cindy Wachter Levine
Makes about 7 quarts.
- 1 Large Organic Yellow Onion
- 4 Cloves Organic Garlic
- 7 Bunches Organic Rainbow Swiss Chard
- 2 Large Cans Organic Whole Crushed Tomatoes
- 2 Large Cans Organic Diced Tomatoes
- 1 Small Can Organic Diced Tomatoes
- Himalayan Sea Salt
- Organic Olive Oil
- Finely chop 1 onion & 4 cloves of garlic. In a large soup pot cover onion with olive oil. At a low temperature, sauté till translucent. Leave cover slightly ajar. Add garlic. Remove all the stems from the swiss chard (all the way thru the leaf) and coarsely chop (slide a knife up the sides of the stem to separate them from the leaves). Cut all of the swiss chard leaves horizontally about 1/2 inch wide (like romaine). Once the onion is translucent, add swiss chard stems to the pot & mix in with the onions & garlic. On a low temperature, saute for a few minutes minutes. Add all of the crushed & diced tomatoes. Add Himilayan Sea Salt. Slowly add all swiss chard leaves stirring them into the sauce slowly as they cook down. Once all of the leaves are in let it cook on at medium temperature for about 20 minutes & keep stirring everything together. Bring to a simmer for approximately another 10 minutes. When the swiss chard stems & leaves are very soft, it should be done. Add salt to taste.