I have for you a simple and easy, customizable tomato sauce to satisfy the gustatory pleasures. I made this impromptu two nights in a row because it was supa tasty (and I had requests). You may use any ingredients you have on hand.
I didn’t measure anything here, ’twas all up to my taste buds. Each batch is customizable and unique, I like that. I set the foundation and now you can have fun with customization and play around with the tastes.
I’m sure onions, carrots, celery, or other veggies would taste great in this. Even creamy avocado. Go crazy.
I’m not partial to cooking with olive oil as it has a low tolerance to heat, thus rancidity, so I didn’t add it, but feel free to do so if you please. You may also simply top your dish with extra virgin cold-pressed olive oil once all cooking is done (I would recommend this). Start in increments of a tablespoon.
This is a splendid way to avoid processed, high-sodium tomato sauces.
I could drink this sauce folks and even if you don’t have red wine, you can still make a great sauce!
1 can (28oz) puree of whole peeled tomatoes (I used no salt added) OR 1 lb 12oz- 2 lb whole plum tomatoes
juice of 1/2 lemon
few glugs red wine, to taste (I used no sulfites added TreeHugger Wine)
1-2 tbsp palm sugar (any mild-tasting sweetener should do)
4-5 cloves garlic
italian spices (basil, oregano, rosemary, sage, thyme, marjoram)*
ground black pepper
red pepper flakes and/or red cayenne pepper (optional for spicy, spiciness yum)
*For the spices, fresh would be AWESOME (mmm fresh basil, one of my faves), but dried will suffice.
For fresh tomatoes, you’re going to want to blanche them. This removes the skin easily and makes for a smoother sauce texture.
Here’s a good site that easily explains how to blanche. Real easy though, fill a large pot with enough water to cover tomatoes, boil water, drop tomatoes in for a minute or two (when skin starts to separate), then transfer to a pot filled with ice water. Then peel tomatoes! I would recommend keeping the seeds unless they really bother you. You can either squeeze or cut them out.
1. Set stove to simmer (or lowest setting). Add blanched tomatoes (smoosh them) or canned tomatoes to a large sauce pan.
2. Add rest of ingredients to pan, to taste
3. Let simmer for as long as you like (I’ve seen even an hour or two), or simply until heated and pleases your palate.
-Take note: the longer you simmer, the more time the flavors will have to meld and sauce will thicken a bit.
4. Serve over your favorite pasta (gluten-free brown rice pasta recommended :) ), veggies, or any dish!