Friday, November 7, 2014

Tomato Sauces

Sauce it up!

I'm going to share the two different tomato sauces that I make  They're not as easy as opening a jar, but the problem with THAT sauce is you have no idea what you're getting.  No idea if they added sugar, chemicals, etc.

I love to make big batches of these and freeze in Ziploc bags.  They taste just as good when they're thawed out and they're so much better for you then anything you'll find in a jar!

So here they are- my favorite sauces!

Sauce #1:

2 large cans PURE crushed tomatoes (the ingredients should say: Tomatoes)
5 cloves garlic
1 medium onion, minced
2 tablespoons olive oil
2 tablespoons dried italian herbs (oregano, basil, parsley, rosemary)
1/4 cup chicken broth or stock (low or no sodium added)
Fresh basil and/or parsley (optional)

Heat olive oil in a large soup pot to medium heat.  When the oil is warm, add garlic and onion.  Saute until fragrant and soft (DO NOT ALLOW TO BROWN! If they start to brown, remove from the heat).  Add the herbs and stir to combine.  Next, add the chicken broth and simmer for 5 minutes.

Add both cans of crushed tomatoes.  Reduce heat to low and simmer for 1 hour. Add fresh chopped herbs at the end.

Sauce #2:

8-10 tomatoes, cut into quarters, seeds removed
4 garlic cloves
1 onion, peeled and cut into quarters
1 tablespoon dried italian herbs
1 tsp garlic powder
1 tsp onion powder
A few tsp of olive oil
Fresh basil and/or parsley (optional)

Preheat your oven to 400.  Toss all ingredients together in a baking dish, and mix well until everything is coated in olive oil.

Roast in the oven for 45 minutes to 1 hour.  Remove from the oven and allow to cool for 5 minutes.  In small batches, add to your blender and blend until smooth.  You may want to re-heat in a saucepan to bring up to a warmer temperature.

I hope you enjoy these! Either would be perfect served with Vegetable Pasta with Mini Turkey Meatballs !

Find me on Facebook!!

No comments:

Post a Comment