Delicious Italian Tomato Sauce,
is a staple “ingredient” I believe for anyone’s freezer, due to it’s wide versatility & appeal.
It can be made into a soup, it can be used as a sauce, it can be modified into a meaty Bolognese sauce. In fact, there should be an ode to it!
- 15ml coconut oil (or olive oil) & 15g butter
- 500g onions, finely chopped
- 4 stalks celery, chopped
- 125ml parsley, chopped
- 5ml xylitol (or sugar)
- 3kg jam tomatoes, cored and halved
- 250g young carrots, finely chopped
- 2 sprigs fresh thyme
- 2ml dried oregano
- 2ml dried basil (or use fresh if available, but if using fresh, add only at the end of the cooking process, otherwise adds too strong a peppery flavor)
- 85ml Italian tomato paste
- 2 bay leaves
- 4 cloves garlic crushed
- salt & pepper
How to make?
- Place the oil & butter in a large pot, on medium heat.
- Add the chopped onions and fry gently, until transparent, without browning, for 5minutes
- Stir in the remaining ingredients and simmer for 2 hours.
- Puree in a food processor or use blitz stick.
- Cool and pack in containers and freeze until required
To make this into a soup, take 500ml of the above, add 250-500ml vegetable or chicken stock to it (quantity will differ depending on how thick you want your soup to be) and add 125ml cream (can add more if you so wish), put on a stove in a saucepan, stir and get to a gentle simmer for a few minutes, it should then be ready to be eaten.
Add olives to it, for more interesting flavors & textures.
Great sauce over chicken or fish.
Great sauce for over roughly chopped, cooked broccoli or cauliflower, if you don’t eat gluten/high-refined carbs.
Other ideas: This sauce serves as a great sauce over pasta esp. for vegetarians. Or you can add mince to it, to make a quick bolognaise sauce.