The Best Tomato Sauce Ever | NEW LIVING
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Homemade tomato sauce doesn’t only save you money, but it tastes better. Ditch the store-bought sauce and make your own, I promise you won’t regret it! This New Living recipe is full of flavor and adds to any dish. Let’s get in the kitchen.
You will need
- 3 Heirloom Tomatoes
- 3 Roma Tomatoes
- 3 Yellow Tomatoes
- Cut tomatoes into halves.
- Remove core and seeds from tomatoes
- 2 Green Peppers, diced
- 2 Yellow Peppers, diced
- 2 Red Peppers, diced
- 1 jalapeno pepper for spice (optional)
- 2 tbsp chopped fresh basil
- 2 Red or White Onions, diced
- 5 tablespoons extra virgin olive oil
- 3 -1/2 tablespoons apple cider vinegar
- 2 large garlic cloves, minced
- 2 teaspoons brown sugar
- 1 ½ teaspoon Himalayan pink salt
- ½ teaspoon freshly ground black pepper
- 1-2 bay leaves
- First, Preheat the oven to 450 degrees F.
- Next, Arrange the tomatoes on a baking sheet in a single layer.
- Drizzle the tomatoes with olive oil and apple cider vinegar.
- Layer over tomatoes, garlic, peppers, onions, then sprinkle the garlic, sugar, salt, dried basil, and pepper over the vegetables.
- Drizzle, extra virgin olive oil.
- Roast vegetables for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.
- With a spatula or large tongs, gently mix all vegetables, while on the baking sheet.
- Bake for an additional 15 minutes, remove from the oven and allow vegetables to cool for 30-60 minutes.
- Once the vegetables are cooled, in a colander, strain the vegetables.
- Reserve the vegetable juice produced from baking and set aside.
- Pour roasted vegetables into a blender, and pulse at a low speed.
- Pulse until desired consistency; a chunkier sauce is best for this recipe. Set aside.
- Next In a large pot, heat extra-virgin olive oil over medium-high heat. Add in extra onions and garlic. Sauté until onions are translucent.
- Add in reserved juices, bay leaves, and pour in the tomato puree and gently stir.
- Bring the mixture to a simmer and let cook for 1-2 hours, or until thickened and reduced. Add lemon juice to balance the flavor. Taste and adjust seasoning as desired.
- Discard bay leaves, remove the sauce from the heat and cool down to room temperature.
Notes: If freezing: Pour into freezer-friendly plastic containers and freezer.
You can use any kind of tomatoes.
Jessica is a rising new face of vegan culinary cuisine who takes pride in her craft as a recipe designer and holistic lifestyle educator. New Living encouraging others to shift towards a wholesome lifestyle; in addition, cultivating the common mindset into understanding that healthy living is a lifelong process, not just a diet plan.