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One of the things it can never miss on my pantry is tomato! I always have some tomato pulp, tomato paste, tomato passata, because almost every day I cook something with tomato and this kind of products are a good help when we do not have much time. But honestly, I loooove to make my own tomato sauce, made with my favorite seasonings, with the tomatoes that grows on my garden, there´s nothing better! I’ve been perfecting my sauce for a long time, and truth be told, it is now THE BEST SAUCE EVER! And that’s why I came to share the recipe with you! Yeah, I am a really nice girl!:D
For you who loves an intense and flavoring sauce, this is THE SAUCE! Perfect for dishes like pizza, lasagna, Bolognese, some spaghetti, or even with some boiled potatoes (I love this last one)…
RICH | FLAVORFUL | EASY TO MAKE | HEALTHY | VERSATILE | HOT | INTENSE | VIBRANT | DELICIOUS |OIL FREE
It´s a 1 pot sauce! That means it’s super easy to do because you just need to put everything into the pot and wait until it’s done! Can´t be easier right?
It has just a little secret, the longer you leave everything in the pot, the more intense will be the flavor!
So let’s go for the recipe, shall we?
1kg of tomatoes (fresh or frozen)
1 red bell pepper (about 150gr)
2 bay leafs3 garlic cloves
10gr of sundried tomatoes
6 tsp of smoked paprika
4 tsp of oregano
1 tsp of Marmite paste
100ml of water
½ coffee spoon of baking soda
1kg of tomatoes (fresh or frozen)
1 red bell pepper (about 150gr)
2 bay leafs3 garlic cloves
10gr of sundried tomatoes
6 tsp of smoked paprika
4 tsp of oregano
1 tsp of Marmite paste
100ml of water
½ coffee spoon of baking soda
1- Put all the ingredients into a pot (except the baking soda) and bring to a simmer over medium heat. Then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
2- Add the baking soda at minute 10 +/- or once the sauce start to boil. (this will make a chemical reaction with the tomato sauce that will help to neutralize the acidity) It will foam instantly. Don’t taste the sauce right away because some of that gas is still forming in your sauce. Leave on low heat and give it about 5 to 10 minutes and then taste it.
3- Once that time as elapsed and your sauce has reduced properly to intensify all flavors it ́s time to grab your hand blender and blend your sauce until creamy.
4- Pour your finished sauce into a jar and store in the refrigerator up to 1 week, or in the freezer up to 1 month.
1- Put all the ingredients into a pot (except the baking soda) and bring to a simmer over medium heat. Then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
2- Add the baking soda at minute 10 +/- or once the sauce start to boil. (this will make a chemical reaction with the tomato sauce that will help to neutralize the acidity) It will foam instantly. Don’t taste the sauce right away because some of that gas is still forming in your sauce. Leave on low heat and give it about 5 to 10 minutes and then taste it.
3- Once that time as elapsed and your sauce has reduced properly to intensify all flavors it ́s time to grab your hand blender and blend your sauce until creamy.
4- Pour your finished sauce into a jar and store in the refrigerator up to 1 week, or in the freezer up to 1 month.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!