Serves: 3 cups|Prep: 40 min
Serves: 3 cups|Prep: 40 min
Homemade tomato sauce can be a healthy alternative to store-bought options, which are often loaded with sodium and sugar. This recipe uses apple and carrot puree for extra sweetness and added vitamins. Use it to add flavour to a bowl of spaghetti, or throw over beef and veggie meatballs, or serve as a dipping sauce for tasty salmon and millet rissoles.
Ingredients
Method
| 1½ kg ripe tomatoes or 800g bottled tomato passata | |
| 1 large onion finely chopped | |
| 2 cloves garlic, crushed | |
| 1 teaspoon dried oregano | |
| 4 tbsp of tomato paste, no added salt | |
| ½ cup pear puree | |
| ½ cup carrot, steamed and pureed | |
| 3 tbsp rice syrup or coconut sugar (optional) | |
| 1 tbsp of arrowroot flour or organic corn flour (optional to thicken) | |
| ½ tsp Himalayan sea salt | |
| 4 dried apricots, finely slivered |
| 1. | For fresh tomatoes, place in bowl of boiling water for two minutes and remove skin and finely chop the flesh before cooking. |
| 2. | Heat oil in pan, add onion and simmer until soft. Add garlic, simmer for 1 min. |
| 3. | Add tomatoes, oregano, salt, carrot puree, apple puree, apricots, tomato paste. |
| 4. | Bring to boil, reduce heat and allow to simmer uncovered for 15 min. |
| 5. | Add flour if necessary to thicken. |
