Wednesday, July 31, 2013

Easy-Peasy-Tomato-Squeezy...a post about sauce.

So here’s my quick, homemade solution to cracking open a jar of store made sauce. It’s fresh, all natural and can be done in about 30 minutes or less. Oh and it makes a TON – so you’ll always have a jar handy when you need it.

(Note: I came up with this during a 30 day cleanse/detox where anything processed is not allowed. Normally, I would use a couple of tablespoons of veggie broth to get the sautéing party started).

Easy Peasy Natural  oil-and-fat-free Tomato Sauce

What you’ll need:
A large selection of your favorite tomatoes. I used 10 vine ripened red tomatoes, 6 kumato (brown) tomatoes and a pint each of red and yellow grape tomatoes.
1 pint organic mushrooms, 1 large organic onion, 2 organic zucchinis – all roughly chopped
A generous sprinkle of Himalayan pink salt
Freshly ground black pepper – to taste
Copious amounts of dried oregano and basil
A dash of cayenne pepper or chili flakes (or more if you like it spicy. I was making this for Little Miss Vegan so I kept the heat on low)
A really small pinch of ground cinnamon – yes, cinnamon
A little water to sauté your veggies

What you need to do:
Grab a large pot, two large bowls, a cutting board, a good knife, a stick or traditional blender and some tunes. The tunes are a must.  Music makes food taste better. I swear.

In bowl A, prep your tomatoes. Cut them all up – even the grape ones.  Chop big tomatoes into quarters, small ones in half. Discard some of the pulp and seeds (they make the sauce too runny).  Set aside.

In bowl B, prep your veg.  Peel and chop zucchini; wash and de-stem your ‘shrooms and chop your onion. If you’re like me – open a window, light a candle, wear goggles or do whatever else you can to keep the onion-triggered tears from falling. 

Heat your pot on the high end of medium…but no higher. You’re sautéing in water, which evaporates quickly so you want a low heat.  Give the onions a head start…they take the longest to cook.  Slowly sauté them until they start to get translucent and soft. Add a tablespoon of water or two as needed to keep the onions from sticking. 

After about 5 minutes, add the mushrooms and zucchini to the party.  When they’ve started getting soft, add salt, pepper, chili or cayenne, cinnamon and about 2 tablespoons each of oregano and basil. Remember: this is an all natural sauce so all the flavoring comes from whatever spices you add, so go BIG!

Now add in all the tomatoes.  Give them a good stir. Simmer for about 20 minutes or until tomatoes are really soft and breaking down when stirred.  Remove pot from heat (but keep the stove on); skim off some excess water – about 1-2 ladles full depending on how watery your sauce is; grab your stick blender and blitz the heck out of everything.  Or leave some chunks if you like. Little Miss Vegan has a thing about textures so our sauce is pretty smooth. When smooth, return to heat.  Taste and adjust seasonings – all of them – if needed.  Simmer for 5 more minutes and you’re done!

When cooled, seal ‘em in mason jars, pour them in a Tupperware or invite the entire street over for a spaghetti party!

1 comment:

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