Sauces, Salad Dressings & DipsVegetables

 

Chunky Tomato Sauce

Great sauce for spaghetti, wraps, grain bowls, and as a dip.
Print Recipe

Ingredients
  

  • 3 cups chopped tomatoes
  • 2 tbsp tomato paste
  • ½ cup onion finely chopped
  • 3 - 4 large garlic cloves finely chopped (1 ½ to 2 tbsp)
  • 1/4 cup of pumpkin or winter squash diced to ½-inch cubes. (This adds a little sweetness without using refined sugar)
  • 1 tbsp oregano finely chopped
  • 1 heaping tbsp basil leaves
  • 2 tsp rosemary optional
  • Note: you can replace the three herbs above with 2 tbsp of dry Italian seasoning
  • 1 tsp black pepper
  • 2 tsp salt or to taste
  • 1 tsp vegetable oil

Instructions
 

  • Heat a large skillet or pot over medium heat
  • Tip: keep ½ cup of water and add 1 tbsp portions during sautéing to prevent seasoning from sticking
  • Add the vegetable oil and lower head at bit to almost medium-low heat
  • Add onions and ¼ tsp of salt, and stir gently for 2 minutes, until onions are translucent
  • Add garlic and stir for 1 minute
  • Add the oregano, rosemary (or Italian seasoning) and tomato paste and gently stir for 1 (add a little water to prevent sticking)
  • Add the tomatoes, pumpkin, ¼ tsp salt and black pepper and stir
  • Add ¼ cup of water then stir, cover pot, reduce heat and let simmer for 10 minutes.
  • Use an Immersion blender to make a smooth consist sauce, or leave it as for a chunkier texture.

Notes

Pairing:
Add sauce to macaroni, noodles or other pasta.
Add to polenta pizza crust or to tacos, wraps, or baked ground provision, or drizzle over roasted eggplant or zucchini.