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