This is a staple in our house. Our middle boy loves tomato sauce. This is super quick and easy to put together and the taste is delicious.
You will find the consistency thin and runny because tomatoes are about 95% water. Once you add the other ingredients though it is not too watery but there is a noticeable difference to most store brought tomato sauces. Also the colour will be lighter depending on the shade of colour the tomatoes are that you use. The store brought tomato sauces use thickeners, refined sugars, flavourings, colourings and additives. If you want something slightly sweet which can also cut through the tartness, that tomatoes can sometimes have, then use dates and two is all you need.
Our tomato sauce will last in the fridge for 2-3 days…. if it lasts that long! It’s great as a pasta sauce, a dipping sauce for birthday parties, or on a pizza base! It is very versatile.
Using fresh tomatoes are just the best. They are so good for you and packed with nutrients. Tomatoes date back to around 500 BC in Mexico where they were used by the Aztecs. There are around 7,500 different species and tomatoes are known for their anti-inflammatory properties as well as lycopene, beta-carotene, folate, potassium, vitamin C, flavonoids, and vitamin E!
Oh and did you know they are classified as a vegetable!
Here’s what you need:
- 5 organic medium tomatoes (chopped with the seeds) or you could use cherry tomatoes
- 1 organic red capsicum (seeds removed)
- 1 1/2 Tbsp organic cold-pressed olive oil
- 1 tsp chopped fresh organic oregano
- small handful of organic basil leaves
- 1/4 of an organic shallot
- 2 organic medjool pitted dates (pips removed)
- 2 tsp organic apple cider vinegar
- 1/2 cap of All Natural Liquid Magnesium
- 1/2 cap of Organic Colloidal Minerals
- Organic Pepper to taste
Here’s how to put it together:
- Place the tomatoes and the red capsicum in a blender or Thermomix on a high speed for a few seconds or until blended. NB: this is where you will notice the high water content. It is fine, no need to drain.
- Add the rest of the ingredients and blend until smooth.
NOTE: In the recipe I used dried thyme and mixed herb because I didn’t have any fresh basil or oregano in our veggie garden and I also used spring onions instead of the shallots. However, I did that to show that there is no hard and fast rule. Play with the herbs you have in your pantry or fresh from the garden. Whilst I believe fresh is always yummier I wasn’t going to get too hung up if I didn’t have our original recipe. It still tasted fantastic!