Homemade tomato sauce for all your Italian recipes. And more!
During this ongoing corona pandemic, I think we all want to stay at home as much as possible.
As grocery shopping can be harder during this lockdown, I’m changing the focus of this blog to foods that are easy to prep, with just a few basic pantry fridge & freezer ingredients. Cause good food can give so much joy in these hard times!
We’re in this together, and if we stay calm and informed, we will get out on the other side of this! Stay healthy! Take care of yourself! And take care of each other!
If you have any requests (ingredients, recipes,…), ask in the comments.
My first post is a basic tomato sauce using tinned tomatoes.
This simple homemade red sauce is the perfect basis for all your recipes. It’s so good you will want to put it on everything.
To make a fresh tomato sauce, you can use fresh or canned tomatoes. The best tomatoes are San Marzano tomatoes. As I don’t always have access to sun ripened tomatoes in Belgium, I use canned tomatoes. Simmered on low with seasonings, it creates a luscious sauce without the fuss.
I also add some veggies to the sauce, carrots and celery. They gives the sauce a more rich and hearty taste. And of course, because I never say no to extra vegetables.
This recipe makes an easy and quick tomato sauce, to put on almost everything. Promise, you’ll never go back to that crappy jar sauce.
It’s always great to have a homemade tomato sauce on hand, it’s the foundation for so many wonderful recipes. Also, you can add cooked lentils or vegan mince along with some veggies to make an instant Bolognese.
The tomato sauce keeps in the fridge for several days, and can be frozen in portions ready to use.
Basic Tomato Sauce
vegan, gluten free, soy free, nut free
Olive oil for frying
1 onion, chopped
2-3 cloves garlic, chopped
1 large carrot, chopped
1 stick celery, chopped
¼ cup white or red wine (white for a lighter sauce, red for a deeper sauce) (optional)
2 tins chopped tomatoes
¼ cup tomato paste
½ tsp sugar
½ tbsp Italian seasoning or oregano
1 bay leave
Pepper & salt*
Heat oil in a pot and sauté onion and garlic until translucent. Add carrots and celery and sauté for another 5 minutes.
Add the white/red wine and boil of the alcohol (if using).
Add the chopped tomatoes, tomato puree, sugar and herbs. Bring to a boil. Reduce the heat and simmer for one hour up to one hour, stirring regularly.
Remove the bay leave and mix until smooth. Season with pepper and salt.*
Stir in some fresh basil leaves before serving.
*Use veggie stock powder instead of salt.
The sauce can be stocked in the fridge for a few days, and can be frozen.
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