Tuesday, October 30, 2012

Tomato Sauce (Vegan, Dairy and Gluten Free)

There are so many ways to make a tomato sauce.  This is my version, which has lots of flavour and lots of vegetables.  I like to chop the onion, garlic, carrots, zuchinni, mushrooms and peppers in a food processor to make them small. I have made it as a vegetarian dish, but it does taste great with some added chicken or beef.  Enjoy this sauce just on its own or add to pasta, chilli, beans and or casseroles.
Many recipes include sugar to "balance" the acidity of the tomatoes, I find the grated carrots work just as well.
This recipe also works well in the crock pot.

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 2 cloves minced garlic
  • 5-6 tomatoes puréed or 1 jar puréed tomatoes (24oz)
  • 1 jar/can tomato paste
  • 2 large chopped tomatoes
  • 2 grated carrots
  • 1 finely chopped zuchinni
  • 1 finely chopped pepper
  • 5-10 finely chopped mushrooms
  • 1 teaspoon sea salt
  • 1 tablespoon dried oregano
  • 1/4 cup chopped basil

  1. In a large pot heat oil and fry onions until clear.
  2. Add garlic and fry until fragrant (1-2 minutes.)
  3. Add all other ingredients and simmer for 1-2 hours or until it reaches desired taste and consistency. 

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