Sunday, October 3, 2010

Homemade Sugarless Tomato Sauce

This sauce has a think rich texture and is suitable for using in baked dishes such as lasagna and spaghetti bolognaise. It is suitable for freezing and you can substitute whatever vegies you like to use up left-overs in the fridge. 


- diced or grated vegetables - I used carrot, onion, celery 

- 4-6 very ripe to over ripe tomatoes
- 500ml of gluten/sugar/dairy free vegetable stock
- 1 bottle of passata (check the label for one with no sugar added. There will be a small amount of sugar in the percentage box as tomatoes contain natural sugar. 
- handful fresh chopped basil


  1. Heat a little oil in saucepan, add hard vegetables and sauté until soft
  2. Add herbs and tomatoes, cover with stock, reduce to low and allow to sweat with the lid one for 2-3 hours
  3. Remove from hotplate and allow to cool
  4. Put vege mix into a blender and add 3-4 cups of passata, one cup at a time as you mix, until desired consistency and colour is achieved. Season with salt and pepper to taste.
  5. Store in an airtight container for 3-4 days. 
  6. Store in freezer for 2 months in zip lock bags that can be thawed in the fridge overnight. 
A yummy alternative to commercial tomato sauces. 

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