When your neighbor gives your 10lbs of tomatoes you jump for joy.... then get to work. I haven't bought tomato sauce in at least 8-10 years. Store bought sauce is LOADED with unnecessary sugars and preservatives. This sauce is so flavorful and easy, once you make the jump to homemade, you'll never go back. This recipe is perfect for all of your favorite pasta dishes INCLUDING the QueerlyRooted Vegan Lasagna!
Ingredients:
5-8lbs of Fresh Tomatoes OR 2 cans crushed tomatoes
1/8 cup Olive Oil
1 White Onion (chopped)
3-4 Cloves Garlic (chopped)
1 Green Bell Pepper
1 Red Bell Pepper
2 Tablespoons Tomato Paste
1 bunch fresh basil ( dry is ok)
1 bunch fresh oregano (dry is ok)
1/4 cup red wine
2 Tablespoons Italian Seasoning
2 Bay Leaves
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Tablespoons Maple Syrup
1 Tablespoon Dijon Mustard or Honey Mustard ( depending on your preferred sweetness)
Salt & Pepper to taste
Additional Garlic Powder, Salt, Pepper, Italian Seasoning, Maple Syrup, Mustard to taste.
Instructions:
Preheat oven to 400 degrees.
Wash tomatoes & squeeze to remove seeds. Place tomatoes on sheet pan, drizzle with olive oil & sprinkle salt, 1 tablespoon onion powder & 1 tablespoon garlic powder. Roast for 30 minutes.
While the tomatoes roast, heat rest of Olive Oil in a large stock pot. Saute chopped onion, garlic, and red & green bell peppers with a pinch of salt. Once the onion is translucent, add tomato paste, fresh herbs & red wine stir until incorporated. Remove the tomatoes from the oven & add to pot (OPTION: peeling tomatoes can make the sauce smoother). Add remaining ingredients & simmer for 1 -1.5 hours on low. Transfer to a blender & blend until smooth.
QUICK PREP (15 minutes):
In a saute pan, saute 1/2 onion & garlic. Add 2 cans of canned crushed italian tomatoes, 1.5 oz of tomato paste, Italian seasoning, maple syrup, mustard & salt & pepper. Simmer for 10 minutes & serve.
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